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Tex-Mex cuisine holds a special place in the hearts of food lovers, offering a delightful fusion of vibrant flavors, hearty ingredients, and comforting familiarity. The joy of gathering around a table filled with Tex-Mex dishes is an experience that transcends generations, bringing families and friends together to savor every bite. Among the myriad of Tex-Mex recipes, the Cheesy Tex-Mex Chicken Enchilada Bake stands out as a quintessential family favorite. This dish is not only packed with flavor but also boasts the convenience of being made with simple, readily available ingredients. Best of all, it can be prepared and baked in under an hour, making it an ideal choice for busy weeknights or special gatherings.

Tex-Mex Chicken Enchilada Bake

Discover the irresistible Cheesy Tex-Mex Chicken Enchilada Bake, a delightful dish that brings family and friends together around the dinner table. This easy-to-make recipe features layers of shredded chicken, black beans, sweet corn, and gooey cheddar cheese, all smothered in zesty enchilada sauce. Ready in under an hour, it’s perfect for busy weeknights or casual gatherings. Elevate your meal with fresh garnishes and enjoy the vibrant flavors of Tex-Mex cuisine in every bite!
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works great)

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, rinsed and drained

1 can (sweet corn) 15 oz

1 small red onion, diced

2 cloves garlic, minced

2 cups shredded cheddar cheese

1 cup sour cream

8 small corn or flour tortillas (6 inches)

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional: Sliced jalapeños for extra heat

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Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Combine the Filling: In the same skillet, add the shredded chicken, black beans, sweet corn, cumin, chili powder, and salt and pepper. Pour in half of the enchilada sauce and stir until everything is well combined. Remove from heat.

        Layer the Bake: In a large baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. Place 4 tortillas over the sauce, overlapping them slightly. Spread half of the chicken mixture over the tortillas, followed by a layer of cheddar cheese. Add another layer of tortillas, the rest of the chicken mixture, and top with remaining enchilada sauce.

          Cheesy Topping: Sprinkle the final layer of shredded cheddar cheese evenly over the top of the enchilada bake.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue to bake for an additional 15 minutes, or until the cheese is bubbly and golden.

              Cool and Garnish: Remove the dish from the oven and let it cool for about 5 minutes. Garnish with fresh chopped cilantro and sliced jalapeños, if desired.

                Serve: Cut into squares and serve warm with a dollop of sour cream on the side.

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                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6-8