Description
Smoky, cheesy, and layered with bold flavors—this one-skillet Chipotle Chicken Enchilada Bake is your shortcut to weeknight Tex-Mex heaven. It’s loaded with tender chicken, black beans, sweet corn, and melty cheese—all wrapped in a fiery, saucy embrace.
Ingredients
3 boneless skinless chicken breasts (or 4–5 boneless skinless thighs)
1 (14 oz) can enchilada sauce
1 small jar green chiles
2 chipotles in adobo, chopped
3 cups shredded Monterey Jack cheese
6 (6-inch) corn tortillas
1 cup black beans
1 cup fresh corn (cut from the cob)
Scallions & cilantro, for garnish
Instructions
Cook the Chicken: Poach or bake chicken until cooked through, then shred.
Make the Sauce: In a large oven-safe skillet, mix enchilada sauce, green chiles, and chopped chipotles. Heat until bubbling.
Build the Bake: Stir in shredded chicken, black beans, and corn. Tear tortillas into bite-sized pieces and mix them in evenly.
Top with Cheese: Sprinkle Monterey Jack over the skillet, covering the surface generously.
Bake: Place under the broiler or in a 400°F (200°C) oven for 10–15 minutes, until cheese is melted and bubbly.
Garnish & Serve: Top with sliced scallions and chopped cilantro. Serve hot straight from the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 430/serving
- Sugar: 4g/serving
- Fat: 18g/serving
- Carbohydrates: 35g/serving
- Fiber: 5g/serving
- Protein: 32g/serving