Chicken Enchilada Bake

That cheese though.

By Laura RegePublished: Jul 3, 2020

Food, Ingredient, Dish, Cuisine, Recipe, Tableware, Fast food, Produce, Meal, Comfort food,

Chelsea Kyle

Yields:

6 serving(s)

Prep Time:

10 mins

Total Time:

55 mins

Jump to recipe

Don’t let the total time on these chicken enchiladas scare you. Our bubbly, cheesy casserole-style version is mostly hands-off. While the oven does its thing, you can sit back, pour yourself a glass of wine (wine not?!), and catch up on the latest episode of your favorite show. How’s that for efficiency?

Made this? Let us know how it went in the comment section below!

Advertisement - Continue Reading Below

Ingredients

2 Tbsp.
vegetable oil
6
Tyson® Individually Frozen Boneless Skinless Chicken Breasts
Kosher salt
Freshly ground black pepper
1 1/4 tsp.
chili powder
1
medium yellow onion, diced
2
green bell peppers, seeded, stemmed, and diced
3
garlic cloves, minced
1 cup
frozen corn
16 oz.
jar medium-heat green salsa (sub mild or hot depending on preference)
10
corn tortillas (5 1/2-inch size), quartered
2 1/4 cups
grated Monterey Jack cheese
2 1/4 cups
grated cheddar cheese
1
avocado, peeled, pitted, and thinly sliced
1 cup
cherry tomatoes, chopped
2 Tbsp.
chopped fresh cilantro

Directions

1. Step 1Preheat oven to 425˚. In a large skillet, heat the oil over medium. Season frozen chicken with salt and pepper; sprinkle with chili powder. Add seasoned frozen chicken to the skillet.
2. Step 2Cover and cook for 5 minutes. Flip chicken, cover pan, and cook for an additional 5 minutes. (Chicken will continue to cook in the oven in step 5.) Transfer chicken to a plate and let cool slightly; thinly slice.
3. Step 3Meanwhile, return skillet to medium-high. Add the onion and green pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the corn until warm, about 30 seconds more. Pour in salsa and bring to a simmer; then remove from the heat.
4. Step 4Spread 1 cup salsa mixture in the bottom of a small baking dish. Layer in half of the tortilla quarters, half of the remaining salsa, half of the sliced chicken, and half of the cheese. Repeat layering until all ingredients are used. Cover with foil.
5. Step 5Bake until bubbly, about 20 minutes. Remove foil and broil until golden, about 2 minutes more. Top with some of the avocado, cherry tomatoes, and cilantro, and serve the rest alongside the finished dish.