Recipe: Chicken Enchilada Bake

This open-faced enchilada bake is a sophisticated twist on a classic enchilada, making it great to serve to kids and foodies alike. With a toasted corn tortilla base (shoutout to my fellow gluten-free My Happy Plates-ers) and a tangy yogurt-based cheese sauce, we promise it will rival your favorite Mexican restaurant.


Chicken Enchilada Bake

Original # of Servings: 1

Total Time: 35 minutes

Active Time: 15 minutes


  • black pepper – 1/4 teaspoon
  • extra virgin olive oil – 1 teaspoon
  • chicken breast – 4 ounce
  • garlic – 1 teaspoon
  • Mexican cheese blend – 4 tablespoon
  • corn tortilla – 1
  • green bell pepper – 1/4
  • lime juice – 1 tablespoon
  • dried cilantro – 1/2 teaspoon
  • jalapeno – 1/4
  • corn – 1 ounce
  • plain yogurt – 1/2
  • can cream of chicken soup – 1/4
  • orange bell pepper – 1/4


  1. Preheat oven to 350.
  2. Dice chicken into small pieces.
  3. Set a pan over medium-high heat. Add oil. Sauté chicken for 5 minutes, until cooked through.
  4. While chicken is cooking, dice veggies into small pieces.
  5. Add lime juice, cilantro, and veggies to pan with chicken. Sauté for 2 more minutes.
  6. In a mixing bowl, combine cheese, yogurt, black pepper and cream of chicken soup. Mix well.
  7. In a separate pan, add tortillas and cook for 5 seconds per side to lightly toast.
  8. Arrange a baking dish and spray with cooking spray.
  9. Add tortillas to baking dish and fill with chicken, veggies, and cheese mixture. Place seam side down in the dish.
  10. Spread remaining cheese mixture over the top of the enchiladas.
  11. Cover with foil and bake for 20 minutes.
  12. Remove foil and bake for an additional 5 minutes.

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