Cheesy Chicken Enchilada Bake
If you’re looking for a comforting and satisfying meal that brings the flavors of Mexican cuisine straight to your kitchen, look no further than this Cheesy Chicken Enchilada Bake. This dish combines tender shredded chicken, hearty black beans, sweet corn, and a rich salsa sauce, all enveloped in a cheesy, cornbread-like topping. It’s simple to prepare and perfect for weeknight dinners or cozy gatherings. Let’s dive into this delicious recipe!
Why This Recipe Is Reliable
This Cheesy Chicken Enchilada Bake is not only easy to make but also incredibly versatile. You can adjust the ingredients based on what you have on hand or your family’s preferences. The combination of flavors is always a hit, making it a go-to recipe for busy evenings or when entertaining guests. Plus, it’s a one-dish meal, which means less cleanup for you!
The Ingredient Lineup
To create the perfect Cheesy Chicken Enchilada Bake, gather the following ingredients:
- 2 boneless and skinless chicken breasts, cooked and shredded
- 3 tablespoons olive oil
- 1/4 red onion, finely diced
- 2 garlic cloves, finely chopped
- 1/2 red pepper, finely diced
- 1 cup black beans, drained and rinsed
- 1/2 cup frozen corn
- 16 ounces salsa or enchilada sauce (optional: 1 batch SkinnyMs. Enchilada Sauce)
- 3/4 cup cornmeal
- 2/3 cup white whole-wheat flour
- 2 tablespoons coconut sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cups sharp cheddar cheese, reduced-fat
- 1/4 cup cilantro or chopped scallions (optional)
Recommended Tools
Before you start cooking, make sure you have the following tools handy:
- Large mixing bowl – for combining ingredients.
- 9×13 inch baking dish – perfect for the bake.
- Skillet – for sautéing vegetables and chicken.
- Shredding tool or two forks – for shredding the chicken efficiently.
- Measuring cups and spoons – for accurate ingredient measurements.
Cheesy Chicken Enchilada Bake: From Prep to Plate
Ready to create this delightful dish? Let’s walk through the steps:
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures that your Cheesy Chicken Enchilada Bake cooks evenly.
Step 2: Sauté the Vegetables
In a skillet over medium heat, add the olive oil. Once hot, add the finely diced red onion and garlic. Sauté for about 2-3 minutes until they become fragrant and the onion is translucent. Then, add the diced red pepper, cooking for an additional 2 minutes.
Step 3: Combine the Filling
In a large mixing bowl, combine the shredded chicken, sautéed vegetables, black beans, frozen corn, and salsa or enchilada sauce. Stir until everything is evenly mixed.
Step 4: Prepare the Batter
In another bowl, whisk together the cornmeal, white whole-wheat flour, coconut sugar, baking powder, and salt. In a separate small bowl, beat the egg, then add it to the dry ingredients along with 1 cup of water. Mix until just combined.
Step 5: Assemble the Bake
Spread the chicken and vegetable mixture evenly in the bottom of a greased 9×13 inch baking dish. Pour the batter over the top, spreading it gently to cover the filling. Sprinkle the sharp cheddar cheese evenly over the batter.
Step 6: Bake
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Garnish and Serve
Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro or chopped scallions if desired. Serve warm, and enjoy!
Warm & Cool Weather Spins
This Cheesy Chicken Enchilada Bake is adaptable to the seasons. Here are some ideas to suit the weather:
- Warm Weather: Serve it with a refreshing side salad or some guacamole to cool down the heat.
- Cool Weather: Pair it with a side of creamy avocado soup or a warm tortilla to enhance the cozy vibe.
Mistakes That Ruin Cheesy Chicken Enchilada Bake
To ensure you achieve the best results with your Cheesy Chicken Enchilada Bake, avoid these common pitfalls:
- Not cooking the chicken thoroughly before shredding it, which can lead to dry or unevenly cooked meat.
- Using too much liquid in the batter, which can make it soggy and unappetizing.
- Overbaking the dish, which can cause the top to become too hard or burnt.
- Skipping the garnishes, which can add a fresh burst of flavor and presentation to your dish.
Make-Ahead & Storage
This Cheesy Chicken Enchilada Bake is perfect for meal prep! Here’s how to make it ahead of time and store leftovers:
- Make-Ahead: Prepare the filling and batter in advance. Store them separately in the refrigerator for up to 24 hours. When ready to bake, simply combine them and follow the baking instructions.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Cheesy Chicken Enchilada Bake Q&A
Can I use different meats in this recipe?
Absolutely! You can substitute the chicken with shredded beef or even turkey. If you’re looking for a vegetarian option, consider using more beans or sautéed vegetables in place of the meat.
Is it possible to freeze the Cheesy Chicken Enchilada Bake?
Yes! You can freeze the assembled bake before cooking. Wrap it tightly in foil and store it in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed.
What can I serve with this dish?
The Cheesy Chicken Enchilada Bake pairs wonderfully with a side of Mexican rice, a fresh garden salad, or some homemade guacamole. You can also enjoy it topped with sour cream or Greek yogurt for added creaminess.
Can I make this dish gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free flour and ensuring that your salsa or enchilada sauce does not contain gluten. Additionally, check that the cornmeal is certified gluten-free.
Explore More
If you love this Cheesy Chicken Enchilada Bake, you might also enjoy these recipes:
Bring It to the Table
This Cheesy Chicken Enchilada Bake is more than just a meal; it’s a crowd-pleaser that brings everyone together. Whether you’re hosting a dinner party or enjoying a cozy family night, this dish is sure to warm hearts and fill bellies. With its cheesy goodness and robust flavors, it’s a recipe that deserves a spot in your regular dinner rotation. So roll up your sleeves, gather your ingredients, and start baking! Enjoy every cheesy, delicious bite.
Cheesy Chicken Enchilada Bake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C) for even cooking.
- Step 2: In a skillet over medium heat, add olive oil. Once hot, sauté red onion and garlic for 2-3 minutes until fragrant.
- Step 3: Add diced red pepper to the skillet and cook for an additional 2 minutes.
- Step 4: In a large mixing bowl, combine shredded chicken, sautéed vegetables, black beans, frozen corn, and salsa or enchilada sauce. Stir until evenly mixed.
- Step 5: In another bowl, mix cornmeal, whole-wheat flour, coconut sugar, baking powder, and salt. In a separate bowl, beat the egg and add it to the dry mixture with 1 cup of water. Mix until just combined.
- Step 6: Spread the chicken mixture in a greased 9x13 inch baking dish, pour the batter over it, and sprinkle sharp cheddar cheese on top.
- Step 7: Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Step 8: Let it cool for a few minutes, garnish with cilantro or scallions, serve warm, and enjoy!
Notes
- Feel free to use different meats like shredded beef or turkey.
- This dish can be made ahead; store filling and batter separately for up to 24 hours.
- Leftovers can be refrigerated for 3-4 days; reheat before serving.
