Chicken Enchilada Bake

When it’s dinner time, is there anything better than an easy recipe with an easy cleanup?

For me, that’s what does me in at the end of the day is the clean up. I’d wish I had a dishwasher the size of my fridge so I can just shove everything in there, no order or organization needed, press a button and *poof* everything’s sparkling clean. I think most moms will agree with me, sometimes it’s that one lone dirty plate that can turn a happy evening into meltdown.

Don’t be fooled by these photos, if you follow me on Instagram you’ll see what my behind the scenes photos look like. Behind this organized photo is 1,001 toys all strewn about the floor, stray puffs that were once contained in a cup, and most likely a sink full of dirty dishes and a dishwasher full of clean dishes that I’ve been too lazy to unload. Sure, I dream about having a picture-perfect home like the ones I see on HGTV, but when I think about it, that’s not a real expectation for real people. Real people, we work all day, we come home exhausted and want to spend those moments with our children, we’re preparing our meal that we’ll share together, we’re reading bedtime stories and finding lovies and blankies and finally pouring a glass of wine. Making my house perfect? That’s just going to have to wait.

This chicken enchilada bake makes an easy dinner that has so much substance and flavor, and an easy cleanup. Onions, corn, beans, and chicken all cooked in an enchilada sauce then baked with pepper jack cheese and corn tortillas and topped with lime juice and queso fresco….are you hungry yet? I’ve made this twice in the same week, and ate the leftovers for lunch that’s how good this is. Your family will be asking for “Chicken Enchilada Bake”!

If you have a cast iron skilled you can make this even easier by cooking everything up in the skillet then placing the skillet under the broiler to bake. For those that don’t have a skillet, no worries, cook everything up in a large pan then pour into a 9×13 baking dish. While the dish is broiling the cheese, wash out the pan to clean up!

-1 large chicken breast
-1 tablespoon extra virgin olive oil
-1/2 white onion, diced
-1 10.5oz black beans, drained
-2 fresh ears of corn
-2 15oz cans crushed tomatoes
-1 cup water
-1/2 tablespoon onion
-1 teaspoon garlic powder
-1 teaspoon cumin
-1 and 1/4 teaspoons salt
-5-6 corn tortillas
-2 and 1/4 cups shredded pepper jack cheese
-Limes and queso fresco for garnishing

1. Diced the chicken breast into small chunks, diced the onion, cut the corn off of the cob (you don’t cook the cob you’re cutting the corn kernels off of the cob and then we’ll cook them) and lastly grate the pepper jack cheese.

2. Heat the oil over medium heat and add the onion. Cook for 4 minutes, stirring occasionally. Next add the corn, cook an additional 4 minutes until pieces are lightly browned. Pour in the crushed tomato and water, then season with the onion powder, garlic powder, cumin and salt. Then, stir in the chicken pieces and the drained beans. Simmer over medium heat for 15 minutes. You want a slight bubble happening to the sauce as the chicken cooks.

3. After 15 minutes, pour into a 9×13 baking dish. Tear the tortillas into smaller pieces and place over top of the enchilada mixture until it’s completely cover, then cover with the shredded cheese. Place under the broiler for 5-6 minutes until the cheese is browned and bubbly. Now, if you have a cast iron skillet you can make the entire dish in the skillet, including placing under the broiler. But if you don’t cook everything in a large sauce pan then pour into the 9×13 baking dish for the final baking.

4. To serve, add a generous amount of queso fresco and fresh squeezed limes.

Inspired by: Half Baked Harvest

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