Chicken Enchilada Bake – The Travel Bite Print

Chicken Enchilada Bake

  • Author: Rachelle Lucas
  • Prep Time: 10 min
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12 1x


1 cup white rice

2 pounds ground chicken

1 medium white onion, diced

12 oz queso fresco

1 can black beans, rinsed (15.5 oz can)

1 can diced tomatoes, rinsed (14.5 oz can)

2 cups shredded Mexican cheese

12 soft corn tortillas (6″ taco-sized)

1 bunch cilantro

4 limes, sliced

23 jalapeños, thinly sliced with seeds removed

2  16 oz jars salsa verde

1 Tbsp vegetable oil

non-stick cooking spray

salt and pepper to taste


Pre-heat oven to 350 degrees. Prep 9×13 inch baking pan by spraying it with non-stick cooking spray (I like to use avocado oil.)

Cook rice according to package directions. Either stovetop, microwave, or rice cooker.

While rice is cooking, sauté onion in a large skillet until translucent (approx. 2-3 minutes.) 

Next, add the chicken, season with salt and pepper to taste, and cook until slightly browned. Remove from heat and set aside.

Cut tortillas into squares, keeping the rounded edges to use as topping.

Layer six tortillas on the bottom of your casserole baking pan, then sprinkle on the rice and beans. Next, crumble half of the queso fresco on top, and sprinkle on about a quarter cup of chopped cilantro. Squeeze the juice of half a lime over the rice and beans mixture, then layer on 6 more tortillas.

Next, layer on the cooked chicken and onions, tomatoes, and the other half of the queso fresco. Spoon 1 jar (approx. 2 cups) of the salsa verde over the chicken and tomatoes. (The second jar is for serving on the side.)

Tear or chop the left over rounded tortilla edges into half inch pieces and sprinkle on top of the chicken. Top with the shredded Mexican cheese. Then add the sliced jalapeños and cracked black pepper.

Bake at 350 for 30 minutes or until the cheese is golden in color.

Serve with salsa verde and any left over limes, cilantro, and jalapeños on the side.


If you’re going gluten free, carefully read the labels for the corn tortillas and the salsa verde. You can also quickly and easily make salsa verde from scratch with our recipe here: Salsa Verde.

For extra lime flavor, zest 1 lime over the rice and bean mixture before juicing it.

If jalapeños aren’t your thing, but you want to top your chicken enchilada bake with some sort of decorative flare, use mini bell peppers. The red ones will really add a nice pop of color without the heat.

  • Category: Casseroles
  • Method: Baking
  • Cuisine: Mexican

Keywords: Chicken Enchilada Bake, Enchilada Casserole