Go Back
Family-size chicken enchilada bake overhead view with fresh cilantro

Classic Family-Size Chicken Enchilada Bake

A hearty and delicious family-size chicken enchilada bake featuring shredded chicken, cheese, and enchilada sauce, all baked to golden perfection. Perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 500 kcal

Equipment

  • Oven
  • 9x13 inch baking dish
  • Microwave (optional)
  • Dry skillet (optional)
  • Bowl
  • Aluminum foil

Ingredients
  

Proteins

  • 2-3 cups cooked chicken, shredded

Tortillas

  • 12-16 (6-8 inches) corn or flour tortillas

Sauce

  • 20-25 oz enchilada sauce (red or green, canned or homemade)

Cheeses

  • 2 cups shredded Monterey Jack, cheddar, or a Mexican cheese blend
  • 1/4 cup Cotija cheese, crumbled (optional, for garnish)

Aromatics & Flavors

  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 oz can diced green chiles, undrained
  • 1/4 cup fresh cilantro, chopped (for garnish)

Optional Add-ins

  • 1/2 cup cooked black beans, drained and rinsed
  • 1/2 cup corn kernels (canned, frozen, or fresh)
  • 1/2 cup diced bell peppers (any color)

Instructions
 

Prep Your Power Players

  • Preheat oven to 375°F (190°C), then shred the cooked chicken, chop the onion, mince the garlic, and grate the cheese.

Assemble the Flavor Foundation

  • Lightly oil a 9x13 inch baking dish and briefly warm the tortillas. Spread about 1/2 cup of enchilada sauce on the bottom of the prepared dish.

Layering for Deliciousness

  • In a bowl, combine the shredded chicken, chopped onion, minced garlic, diced green chiles, optional add-ins, and 1/2 cup of the shredded cheese. Fill each warm tortilla with the chicken mixture, roll it tightly, and place it seam-side down in the baking dish. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with the remaining shredded cheese.

Bake to Golden Perfection

  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.

Rest and Garnish

  • Let the enchilada bake rest for 5-10 minutes before serving. Garnish with fresh cilantro and optional crumbled Cotija cheese.

Notes

Allowing the enchiladas to rest after baking helps them set, making them easier to serve and preventing them from falling apart.