Chicken Enchilada Bake

Chicken Enchilada Bake


For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14 ounces) crushed tomatoes
  • 1 cup chicken broth
  • Salt and black pepper to taste

For the Chicken Filling:

  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced bell peppers (any color)
  • 1 cup diced onions
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste

Other Ingredients:

  • 8 small flour tortillas
  • 2 cups shredded Mexican cheese blend
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving, optional)
  • Sliced jalapeños (for serving, optional)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Enchilada Sauce:
    • In a medium saucepan, heat olive oil over medium heat. Add flour, chili powder, ground cumin, garlic powder, onion powder, and cayenne pepper. Stir and cook for 1-2 minutes to create a roux.
    • Whisk in crushed tomatoes and chicken broth until smooth. Bring to a simmer and let it cook for 5-7 minutes until the sauce thickens. Season with salt and black pepper to taste. Set aside.
  3. Prepare the Chicken Filling:
    • In a large bowl, combine shredded chicken, black beans, corn, diced bell peppers, diced onions, ground cumin, chili powder, salt, and black pepper. Mix well.
  4. Assemble the Enchiladas:
    • In each tortilla, place a portion of the chicken filling. Roll the tortilla and place it seam-side down in a baking dish.
  5. Pour Enchilada Sauce:
    • Pour the prepared enchilada sauce over the rolled tortillas.
  6. Add Cheese:
    • Sprinkle shredded Mexican cheese blend over the top of the enchiladas.
  7. Bake:
    • Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  8. Garnish and Serve:
    • Remove from the oven, garnish with chopped cilantro, and let it cool slightly before serving.
    • Serve with sour cream and sliced jalapeños if desired.