Description
A simple, mess-free version of traditional enchiladas that combines shredded chicken, corn tortillas, enchilada sauce, and cheese in a baked bowl. It offers all the comfort of enchiladas with minimal effort and no rolling required.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup low-sodium chicken broth
- 1 packet taco seasoning (or homemade blend)
- 8–10 small corn tortillas
- 15 oz jarred red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium white onion, diced
- 1 medium green bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream or Greek yogurt
- 1 medium avocado, sliced
- Lime wedges for serving
Instructions
- Place chicken in a large pot with chicken broth and half the taco seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until internal temperature reaches 165°F. Remove chicken and let cool slightly.
- Shred the cooled chicken using two forks into bite-sized pieces.
- Dice the onion and bell pepper. Drain and rinse the black beans.
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Tear corn tortillas into small pieces and scatter over the sauce.
- Layer half the shredded chicken, half the vegetables, half the black beans, and half the cheese.
- Repeat layers with remaining tortillas, chicken, vegetables, beans, and cheese.
- Pour remaining enchilada sauce over the top. Add a splash of reserved chicken broth if the sauce is too thick.
- Bake for 20-25 minutes until cheese is melted and bubbly and edges are golden.
- Let cool for 5 minutes before serving with cilantro, sour cream/yogurt, avocado, and lime wedges.
Notes
Shred chicken while warm for easier handling. Spread a base layer of sauce to prevent sticking. Can be assembled ahead and refrigerated for up to 24 hours before baking. Add 5-10 minutes to bake time if cooking from cold. Leftovers store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 800
- Fat: 18
- Carbohydrates: 40
- Fiber: 6
- Protein: 35
Keywords: shredded chicken, enchilada bowl, easy dinner, beginner recipe, mexican food, meal prep, one dish meal, comfort food