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Mexican Enchiladas Refried Beans Green Peppers Onions Gulf of Mexico Beach Ocean Background

Baked Chicken Enchilada Recipe: Cooking By The Gulf Of Mexico

An easy take on traditional enchiladas that makes a ton of food! This recipe is ideal for meal prep and crowds.
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Course Main Course, Side Dish
Cuisine Mexican
Servings 10

Equipment

  • 2 Large Baking Pyrex Dishes
  • 2 Small Pots
  • Kitchen Utensils
  • 1 Large Cutting Board
  • 1 Large Mixing Bowl
  • 1 Medium Pan

Ingredients
  

Poultry

  • 2 Pounds Boneless Chicken Breast or Tenderloins

Canned Goods

  • 2-3 Cans Enchilada Sauce
  • 1 Can Chopped Jalapeños
  • 2 Cans Refried Beans
  • 2 Cans No Salt Added Corn

Dairy

  • 1 Large Package Shredded Mexican Cheese

Produce

  • 1-2 Green Peppers
  • 1 Yellow Onion

Additional

  • 1 Packet Reduced Sodium Fajitta, Taco, or Burrito Spice Mix
  • 1 Can Cooking Spray
  • 1 Package Corn Tortillas

Instructions
 

  • Preheat oven to bake at 400F.
  • Trim chicken. If tenderloin, remove tendon as well using fork trick (look up this life changing hack if you have not discovered already!). Leave as whole breasts or tenderloins.
  • Line the bottom of 1 Pyrex baking dish with about a cup of water and place the chicken across dish.
  • Season both sides of the chicken with the spice packet.
  • Bake for about 25-30 minutes.
  • When chicken is done, thinly slice/shave chicken on cutting board.
  • Next, spray second large Pyrex baking dish with cooking spray and line bottom with enchilada sauce from can.
  • In large mixing bowl, add shaved chicken, Mexican cheese, jalapeños, and more enchilada sauce to create the mixture for the enchilada stuffing.
  • Once all mixed and a good consistency, it’s time to roll the enchiladas! Make sure to heat up 2-3 tortillas at a time in the microwave before rolling. Warm tortillas are the key to successful rolling. If you don't heat them, they will fall apart and you will be aboard the struggle bus! (Thank you, Jim, for this recipe-saving discovery).
  • Take one corn tortilla at a time and line stuffing vertically down the middle. Roll up tortilla. If breaking, double wrap with another tortilla (the heating trick shoud work though!).
  • Line all stuffed tortillas in a row, close together. 
  • Once all lined up and the dish is full, pour more enchilada sauce on top and top with more cheese. 
  • Bake for 15-20 minutes.
  • While baking, prepare the sides. Start by thinly slicing peppers and onions and sautéing in medium pan. 
  • Add refried bean can and corn can into separate small pots and heat on medium. (Turn to low once cooked for remaining bake time on enchiladas).
  • When enchiladas are done baking, remove from oven and serve with sides.
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