Chicken Enchilada Bean Bake Recipe

The useful part

1
Heat the oven to 375°F. Simmer the chicken in 1 cup enchilada sauce until it reaches 165°F, about 12 to 15 minutes; shred it and discard the cooking liquid.
2
Mix the chicken, beans, corn, onion, cumin, salt, and 1 cup sauce in a bowl.
3
Layer half the tortilla pieces, filling, sauce, and cheese in the baking dish. Repeat and finish with cheese.
4
Bake uncovered for 25 minutes until bubbling. Rest for 10 minutes, then portion into four containers.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

cooked shredded jackfruit or extra black beans

cheddar or a dairy-free shredded cheese

Make the next meal easier

Top extra bake with shredded lettuce and salsa, or use it as filling for a soft tortilla.

Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.

Thaw frozen portions overnight, then microwave covered in 60-second bursts or bake covered until hot.

For cooling, storing, and reheating details, use the USDA references below.