Go Back
In the realm of comfort food, few dishes can rival the allure of a Spicy Tex-Mex Chicken Enchilada Bake. This delightful dish encapsulates the vibrant and bold flavors characteristic of Tex-Mex cuisine, making it a staple at family gatherings and casual weeknight dinners alike. Combining shredded chicken, black beans, corn, and a medley of spices, this one-pan meal is as convenient as it is satisfying. The balance of spice and flavor not only makes it a crowd-pleaser but also transforms it into an easy yet impressive dish that can cater to any occasion.

Tex-Mex Chicken Enchilada Bake

Discover the ultimate comfort food with this Spicy Tex-Mex Chicken Enchilada Bake! Combining shredded chicken, black beans, corn, and a medley of spices, this one-pan meal is perfect for family gatherings or cozy weeknight dinners. Easy to make and utterly satisfying, every bite bursts with flavor. Learn how to create this delicious dish and enjoy a delightful fusion of Tex-Mex cuisine that will keep everyone coming back for more.
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked shredded chicken (using rotisserie chicken is an excellent choice)

1 can (15 oz) black beans, thoroughly rinsed and drained

1 cup corn (you can use frozen or canned; if using canned, ensure it's drained)

1 cup mild salsa (choose your favorite brand for flavor)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

8 small flour tortillas (choose whole wheat for a healthier option, if desired)

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1/2 cup sour cream (for drizzling)

Fresh cilantro for garnish (optional, but recommended)

Sliced jalapeños for garnish (optional, adjust to your heat preference)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, rinsed black beans, corn, mild salsa, ground cumin, chili powder, garlic powder, and smoked paprika. Stir thoroughly until all ingredients are evenly mixed and coated in the spices.

      Assemble the Tortillas: Lay out each flour tortilla individually on a clean surface. Using a spoon, place approximately 1/4 cup of the chicken mixture onto the center of each tortilla. Carefully roll the tortillas up tightly, ensuring the filling stays inside. Once rolled, position the tortillas seam-side down in a greased 9x13 inch baking dish.

        Layer the Sauce: After arranging all the rolled tortillas in the baking dish, pour any remaining salsa evenly over the top to ensure each enchilada is well covered.

          Add Cheese: Generously sprinkle half of the Monterey Jack cheese and half of the cheddar cheese over the salsa layer, making sure to cover the tortillas completely for a cheesy finish.

            Bake It: Cover the baking dish securely with aluminum foil. Place it in the preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and has turned a lovely golden brown.

              Serve: Once the baking time is complete, remove the dish from the oven and allow it to sit for a few minutes to cool slightly. Drizzle sour cream over the top and garnish with fresh cilantro and sliced jalapeños for an extra kick.

                Enjoy: Slice into portions and serve hot! Enjoy the bold and delicious flavors of your Spicy Tex-Mex Chicken Enchilada Bake!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 6-8