Description
Craving layers of cheesy comfort with a kick of spice? This Mexican Tortilla Bake is the answer. It’s like enchiladas met a lasagna and fell in love — a stack of toasted tortillas, hearty shredded chicken, black beans, savory enchilada sauce, and bubbling melted cheese. Whether you’re looking for an easy dinner idea, a family-friendly casserole, or the perfect meal prep winner, this easy recipe fits the bill. Great for weeknights, cozy gatherings, or freezing for later — one bite and you’ll be hooked.
Ingredients
10 corn or flour tortillas
2 cups shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 cups enchilada or tomato sauce
2 green onions, sliced
1 avocado, diced (optional topping)
1/2 cup crumbled queso fresco (optional topping)
Instructions
1. In a large bowl, mix shredded chicken, black beans, 1 cup of cheese, and 1 cup of sauce.
2. Lightly grease a 9×13-inch baking dish.
3. Add a small layer of sauce to the bottom, then layer tortillas, followed by the chicken mixture.
4. Repeat layering: sauce, tortillas, filling until all ingredients are used.
5. Top the final tortilla layer with sauce and the remaining cheese.
6. Cover with foil and bake at 375°F (190°C) for 25 minutes.
7. Uncover and bake an additional 10 minutes until cheese is bubbly and golden.
8. Let rest for 5–10 minutes before slicing.
9. Top with diced avocado, queso fresco, and green onions before serving.
Notes
Toast your tortillas before layering for the best texture.
Rotisserie chicken makes this recipe even faster to prepare.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: mexican casserole, tortilla bake, easy dinner, enchilada lasagna, family dinner