Creamy Chicken Enchilada Bake 

A cozy twist on a classic — layered like a lasagna, spiced like a fiesta, and baked to golden perfection.

This dish is pure comfort with a little kick. It’s a crowd-pleaser, easy to prep ahead, and makes the kitchen smell amazing. You can go all-out or keep it simple — either way, it feels like home.

Ingredients

For the filling:

• 2 cups cooked shredded chicken (for a vegetarian option refried beans are great)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp ground coriander

• Salt & pepper to taste

• 1 tin chopped tomatoes OR 1 cup tomato passata

• ½ cup plain Greek yogurt or sour cream

• 1 cup grated cheese (cheddar or mozzarella, or a mix)

To assemble:

• 4–6 soft tortillas (wholewheat or corn)

• ½ cup grated cheese for topping

Optional: chopped coriander, spring onion, jalapeños

How to Make It

• Preheat oven to 180°C and lightly grease a baking dish.

• In a pan, sauté onion until soft. Add garlic, cumin, paprika, and coriander. Cook for 1–2 minutes until fragrant.

• Stir in the chopped tomatoes and simmer for 5 minutes.

• Add the shredded chicken, yogurt/sour cream, and 1 cup grated cheese. Mix well and season to taste.

• In the baking dish, layer:

  • A spoonful of filling

  • A tortilla (you can tear to fit the shape)

  • Repeat until the dish is full

• Top with cheese and bake for 25–30 minutes until golden and bubbling.

• Rest for 10 minutes before slicing. Top with fresh coriander or spring onion.

Serving Ideas

• With a crisp green salad or slaw

• Sliced avocado or guacamole on the side

• Add pickled onions or chilli for a tangy kick