Family Enchilada Bake

Family chicken enchilada bake layered with tortillas, shredded chicken, red sauce and melted cheese.

Jump to ingredients | Jump to method

Layering instead of rolling makes enchiladas easier for a family meal while keeping the same comforting flavours.

Ingredients

• 12 corn tortillas (halved)
• 600 g cooked shredded chicken
• 700 ml red enchilada sauce
• 240 g black beans (drained)
• 150 g corn kernels
• 250 g cheddar or Monterey Jack (grated)
• 0.5 onion (finely diced)
• 1 tsp ground cumin
• 20 g fresh coriander (chopped)
• sour cream (to serve, optional)

Step-by-step method

1. Heat the oven to 200°C conventional or 180°C fan and spread about 150 ml enchilada sauce over the base of a baking dish.
2. Mix the chicken with the beans, corn, onion, cumin and 150 ml more sauce.
3. Arrange one third of the tortilla pieces over the sauce, overlapping them slightly.
4. Spread over half the chicken mixture, another layer of sauce and one third of the cheese. Repeat the layers.
5. Finish with the remaining tortillas, sauce and cheese.
6. Cover loosely with foil and bake for 20 minutes, then uncover and bake for another 10–12 minutes until bubbling and golden.
7. Rest for 10 minutes before slicing and finish with coriander and sour cream if desired.