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Tex-Mex cuisine is a vibrant and exciting fusion that marries the rich traditions of Mexican culinary practices with the robust flavors and ingredients found in American cooking. This delightful blend results in dishes that are not only flavorful but also comforting and satisfying. One standout recipe that embodies this culinary tradition is the Tex-Mex Chicken Enchilada Bake. This dish is a family favorite, offering a perfect balance of warmth, flavor, and ease of preparation, making it an ideal choice for both casual weeknight dinners and festive gatherings.

Tex-Mex Chicken Enchilada Bake

Discover the delicious Tex-Mex Chicken Enchilada Bake, a family-friendly dish that blends the best of Mexican and American flavors. With layers of tortillas, shredded chicken, zesty enchilada sauce, and melted cheese, this bake is perfect for weeknight dinners or festive gatherings. It's not just satisfying; it's also easy to prepare and versatile for different dietary preferences. Bring everyone together around the dinner table with this flavorful meal that celebrates comfort and togetherness through home-cooked goodness.
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Ingredients
  

2 cups cooked chicken, shredded

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

1 can (10 oz) enchilada sauce (red or green)

1 cup corn kernels (fresh or frozen)

1 cup diced bell peppers (mixed colors)

1 cup diced onions

2 cups shredded cheddar cheese

1 cup sour cream

8 small corn tortillas

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, and sauté for about 5 minutes, until softened.

      Mix the Filling: In a large bowl, combine the shredded chicken, black beans, corn, sautéed onions and bell peppers, cumin, chili powder, garlic powder, salt, and pepper. Drizzle in half of the enchilada sauce and mix well.

        Prepare Tortillas: On a clean surface, lay out the corn tortillas. Spread a thin layer of sour cream on each tortilla for extra creaminess.

          Assemble the Bake: In a greased 9x13 inch baking dish, start by pouring a little of the remaining enchilada sauce on the bottom. Lay 4 tortillas on the bottom of the dish, then add half of the chicken and vegetable mixture over the tortillas. Sprinkle 1 cup of cheddar cheese on top.

            Layer Again: Place the remaining 4 tortillas on top, pour the rest of the enchilada sauce evenly over them, and spread the remaining chicken mixture on top. Finish by topping with the remaining cheddar cheese.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.

                Garnish and Serve: Once baked, let the dish sit for 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top. Enjoy your hearty Tex-Mex Chicken Enchilada Bake!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6