Protein-Packed Chicken Enchilada Bake – A Hearty, Weeknight-Friendly Favorite

If you love the cozy flavors of enchiladas but don’t want the fuss of rolling each one, this chicken enchilada bake is your answer. It’s layered like a casserole, loaded with lean protein, and baked until bubbling and cheesy. The best part?

It uses simple ingredients you probably already have on hand. It’s great for meal prep, family dinners, or sharing with friends. Expect big flavor, minimal effort, and leftovers you’ll look forward to.

What Makes This Recipe So Good

• High in protein: Shredded chicken, Greek yogurt or cottage cheese, and black beans keep you full and satisfied.
• Weeknight easy: Uses cooked chicken and pantry staples.

  Assembly takes minutes, and the oven does the rest.

• Balanced and hearty: Layers of tortillas, sauce, and cheese deliver comfort-food vibes without going overboard.
• Great for meal prep: Holds up well in the fridge and reheats beautifully for lunches or quick dinners.
• Flexible: Adjust the spice, swap the beans, or go gluten-free with corn tortillas. It’s hard to mess up.

What You’ll Need

• 3 cups cooked shredded chicken (rotisserie chicken works great)
• 2 cups enchilada sauce (red preferred; choose mild, medium, or hot)
• 1 cup plain Greek yogurt or cottage cheese (for extra protein and creaminess)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen and thawed or canned, drained)
• 1 small yellow onion, finely diced
• 1–2 cloves garlic, minced
• 1–2 tablespoons olive oil (for sautéing)
• 8–10 small corn tortillas (or 6–8 flour tortillas)
• 1½–2 cups shredded cheese (Monterey Jack, pepper jack, or a Mexican blend)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional if your sauce is already spicy)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: avocado slices, jalapeño, lime wedges, hot sauce, shredded lettuce

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté aromatics: Warm the olive oil in a skillet over medium heat.

   Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

3. Mix the filling: In a large bowl, combine shredded chicken, black beans, corn, sautéed onions/garlic, cumin, chili powder, and 1 cup of the enchilada sauce. Season with salt and pepper.

   Stir in the Greek yogurt or cottage cheese until well combined.

4. Layer the base: Spoon a thin layer of enchilada sauce (about 1/3 cup) into the baking dish to prevent sticking. Arrange a layer of tortillas to cover the bottom, tearing as needed.
5. Add filling and cheese: Spread half the chicken mixture over the tortillas. Sprinkle with about one-third of the cheese.

   Drizzle a little sauce over the top.

6. Repeat: Add another layer of tortillas, the remaining chicken mixture, and another third of the cheese. Drizzle more sauce.
7. Top layer: Finish with a final layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
8. Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is melted and bubbling and the center is hot.
9. Rest and garnish: Let it rest 10 minutes to set.

   Top with chopped cilantro and your favorite extras like avocado, jalapeño, or a squeeze of lime.

10. Serve: Slice into squares and serve warm with a crisp salad or steamed veggies on the side.

How to Store

• Refrigerate: Cool completely, then cover tightly or transfer to airtight containers. Keep for 3–4 days.
• Reheat: Microwave individual portions for 1–2 minutes, or bake covered at 350°F (175°C) for 15–20 minutes until hot.
• Freeze: Wrap tightly or portion into freezer-safe containers. Freeze for up to 3 months.

  Thaw overnight in the fridge before reheating.

Health Benefits

• High-quality protein: Chicken, beans, and dairy deliver a strong protein punch to support muscle recovery and keep you full.
• Fiber-rich: Black beans and corn add fiber, which supports digestion and helps steady energy levels.
• Smarter fats: Using Greek yogurt or cottage cheese boosts protein and creaminess without relying solely on heavy cheeses.
• Portion-friendly: Baking in a casserole makes it easy to portion out servings for balanced meals throughout the week.
• Nutrient variety: Add toppings like avocado for healthy fats and fresh cilantro and lime for vitamin C and antioxidants.

Pitfalls to Watch Out For

• Too much liquid: Some enchilada sauces are thin. If your filling looks watery, cut back on added sauce in the layers or drain beans and corn very well.
• Dry chicken: Overcooked chicken can taste dry. Rotisserie chicken or poached chicken works best.

  The yogurt helps keep it moist.

• Soggy tortillas: Avoid oversaturating each layer with sauce. A light drizzle is enough; let the cheese and filling bind everything together.
• Uneven seasoning: Taste the filling before layering. Adjust salt, pepper, and heat so the flavor is right from the start.
• Burnt cheese edges: Keep the foil on for the first half of baking to prevent over-browning, then uncover to finish.

Recipe Variations

• Extra-lean boost: Swap half the chicken for more black beans or pinto beans.

  You’ll still get protein and add fiber.

• Gluten-free: Use corn tortillas and check labels on your enchilada sauce and spices to confirm they’re gluten-free.
• Spicy and smoky: Add chopped chipotle peppers in adobo or a teaspoon of smoked paprika for deeper flavor.
• Veggie-loaded: Mix in sautéed bell peppers, zucchini, or spinach. Cook off moisture first so the bake isn’t watery.
• Green enchilada bake: Use salsa verde or green enchilada sauce and pepper jack cheese for a tangy twist.
• High-protein cheese layer: Blend cottage cheese with a little enchilada sauce until smooth, then layer like ricotta.
• Dairy-free: Use a dairy-free yogurt alternative and your favorite plant-based cheese. Check for melting varieties.

FAQ

Can I use leftover grilled or roasted chicken?

Yes.

Shred or chop it small so it mixes well with the sauce and beans. If it’s heavily seasoned, taste the filling before adding more salt or spices.

What’s the best tortilla for this bake?

Corn tortillas give classic enchilada flavor and hold up well. Flour tortillas are softer and a bit richer.

Both work—use what you like or what you have.

Can I make it ahead?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes of baking time if it goes into the oven cold.

How do I keep it from turning soggy?

Drain beans and corn well, don’t drench each layer in sauce, and let the casserole rest for 10 minutes after baking so it sets before slicing.

What can I use instead of Greek yogurt?

Cottage cheese works well, or a dairy-free yogurt alternative if you avoid dairy.

You can also skip it and add a little extra cheese, though protein will be slightly lower.

Is this spicy?

It depends on your sauce. Choose mild, medium, or hot. You can add chili powder, cayenne, or jalapeños to increase the heat, or keep it mild for the whole family.

Can I use a different protein?

Yes.

Ground turkey, shredded beef, or even cooked lentils are great swaps. Adjust seasoning as needed and keep the layering the same.

Final Thoughts

This Protein-Packed Chicken Enchilada Bake brings together everything you want in a weeknight dinner: bold flavor, solid nutrition, and easy prep. It’s flexible enough to fit your preferences, and sturdy enough to make great leftovers.

Keep a few key ingredients on hand, and you can have this in the oven any night of the week. Serve it with a simple salad, and you’ve got a satisfying meal that hits all the right notes.