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Jun 14

Layered Chicken Enchilada Bake

Layered Chicken Enchilada Bake

This Layered Chicken Enchilada Bake is like a cross between flavorful enchiladas, a hearty casserole, and an artfully layered lasagna (with tortillas in place of pasta). The flavors and textures are fantastic. I love the sweet kernels of corn with the zippy enchilada sauce and between the chicken, tortillas and two kinds of beans, this casserole is super filling. Plus, it’s easy to make and you don’t have to roll any enchiladas – bonus!

Layered Chicken Enchilada Bake

If you love Mexican flavors and you are looking for a meaty, cheesy, saucy casserole that will fill you up and satisfy your cravings, this Layered Chicken Enchilada Bake is for you. Plus, it’s only 339 calories or 8 Weight Watchers SmartPoints per serving – no one will ever guess it’s light! This is a great dish to serve the whole family or to make for guests, because it’s sure to be a crowd-pleaser.

Layered Chicken Enchilada Bake

Looking for more lightened up Mexican comfort food flavors? Check out the Mexican category in my recipe index for recipes like Spicy Beef Taquitos, Mexi Meatloaf Muffins, Cheesy Taco Pasta, Beef Enchilada Quinoa Bake, Mexican Lasagna Roll-Ups, Shredded Mexican Chicken, Fiesta Hummus, Spicy Taco Gnocchi Skillet, Cheesy Amazing Mexi Rice, Chicken Tamale Bake and many more!

Layered Chicken Enchilada Bake

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Layered Chicken Enchilada Bake

Yield: 8 servings


  • 2 (10 oz) cans red enchilada sauce, divided
  • 9 (6 inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
  • 1 (16 oz) can fat free refried beans
  • 4 teaspoons canola oil
  • 1 ½ lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about ½”)
  • 1 medium onion, diced
  • 1 cup drained and rinsed canned black beans
  • ¾ cup frozen corn kernels
  • 6 oz 50% light sharp cheddar cheese, shredded (I used Cabot)


  1. Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray. Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish. Arrange 4 ½ of the tortillas across the bottom of the dish to cover the majority of the space (my arrangement is pictured above). Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish. Set aside.
  2. In a large skillet or saute pan, bring the oil to medium heat. Add the chopped chicken and diced onion and stir to coat in the oil. Cook, stirring occasionally, until the chicken is cooked through and the onions are softened (6-10 minutes). Drain the liquid from the pan if necessary. Add all the remaining enchilada sauce, the black beans and the corn and stir together. Remove from heat.
  3. Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish. Sprinkle about half of the cheddar cheese evenly across as well. Arrange the remaining 4 ½ tortillas in a similar style to step 1 (I did the same but flipped the layout so any small missing spots from layer 1 would be covered and vice versa). Spoon the remaining chicken and sauce mixture evenly across the newly laid tortillas. Sprinkle the remaining cheese over the top. Bake in the oven for 30 minutes. Cut into 8 pieces and serve.

Weight Watchers SmartPoints:
8 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus:
8 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)

Nutrition Information per serving:
339 calories, 32 g carbs, 6 g sugars, 9 g fat, 3 g saturated fat, 31 g protein, 6 g fiber (from

an Emily Bites Original


13 Responses to “Layered Chicken Enchilada Bake”

  1. #
    Kerri — June 20, 2016 @ 1:31 pm

    This was great!

    • Sue replied: — November 30th, 2016 @ 7:59 pm


  2. #
    Jennifer Glenn — June 30, 2016 @ 10:57 am

    Delicious! Husband loved it too. Next time I will use 1 can mild enchilada sauce and 1 can hot enchilada sauce. I was conservative and used 2 cans of mild.

    • Emily Bites replied: — July 1st, 2016 @ 12:46 pm

      I’m glad it was a hit!

  3. #
    Anne — July 3, 2016 @ 11:25 pm

    This was very good, but it was lacking something….maybe some jalapenos? or something to spice it up. Great basic recipe, but I would recommend adding some more spice to jazz it up a bit!

  4. #
    Kim — August 2, 2016 @ 10:43 am

    Does this freeze well?

  5. #
    Debbie — August 30, 2016 @ 7:46 pm

    Recipe was followed exactly, but his was completely flavorless and mushy. I would not recommend this to anyone.

  6. #
    Christina A — October 18, 2016 @ 1:15 am

    Looked exactly like the picture. My SO and I liked it. My 6 yr old said it was spicy despite the fact that I used mild enchilada sauce lol.

  7. #
    Kristen — October 19, 2016 @ 9:49 am

    This was SO yummy! Both of my boys LOVED it! Thank you!!!!!

  8. #
    Chelsea — October 20, 2016 @ 2:00 pm

    I made this last night with some left over grilled fajita chicken and it was so good! I did modify my recipe a bit because I didn’t need to go to the store so I cooked rice instead of the tortillas and I used a can of petite diced tomatoes to carry over the additional can of enchilada sauce I didn’t have on hand. SO Good!!! With some light sour cream and fresh avocado on top it was a family hit!

  9. #
    Maria — January 29, 2017 @ 7:43 pm

    This recipe rocks 🙂 I made it tonight and it is delicious. Has anyone tried freezing the extra servings? I don’t think i’ll be able to finish it all this week and want to freeze a few of the servings for next week.

  10. #
    Birdlady — February 16, 2017 @ 2:30 pm

    This recipe is soooo yummy. I couldn’t stop at one serving the 1st night. I ate 2 servings. I was glad I had extra points so I could.

  11. #
    Wendi — March 28, 2017 @ 10:41 pm

    Omg so good

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