Easy Chicken Enchilada Bake

My sister, Nicole, would always make me this every time we had a baby brings. It’s her twist on a classic chicken enchiladas, where instead of using the traditional flour or corn tortillas, she uses Frito chips. This makes it super easy to assemble! Such a quick and delicious recipe.
So with back-to-school, dance classes & sporting events taking up this upcoming month, I needed a few meals I could make, bake and serve in less than 30 minutes.
So here is an easy classic dish with a twist, making it easy on mom to feed the family on busy nights.
Thanks to my sister, Nicole my life just got easier and so did yours.

Easy Chicken Enchilada Bake

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8

Easy Chicken Enchilada Bake

Dinner ready to eat in less than 30 minutes with this creamy chicken and cheese enchilada bake.


  • 1lb. chicken breast, approximately 2 chicken breast, cut into 1 inch cubes
  • 1 - 15 ounce can enchilada sauce
  • 1 cup sour cream
  • 1 can cream of chicken
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 10.25 ounce bag of Fritos chips
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 head of lettuce, chopped, for topping
  • 1 roma tomato, chopped, for topping


In a medium skillet heat 2 tablespoon of oil, add in cubed chicken breast, season with salt and pepper, cook until the sides are a golden brown, and chicken is completely cooked through, about 5-7 minutes. Remove from heat and set aside.

In a medium bowl mix together enchilada sauce, sour cream, cream of chicken, cumin, chili powder, ¾ cup Monterey jack cheese, ¾ cup cheddar cheese, and chicken. Stir together until well combined.

Pre heat oven to 350 degrees.

In a 1 quart casserole dish, pour Frito chips in the bottom, add chicken mixture on top of the chips, and then sprinkle remaining cheese on top. Bake uncovered for 20-25 minutes or until warm and bubbly and cheese is melted on top.


Kids review: I was shocked the kids loved the creamy cheese and chicken mixture, I couldn’t believe it. And while a couple of my kids loved the Fritos on the bottom, baked like an enchilada, the others preferred to dip the chips just into the mixture. They didn’t like how the Fritos, “weren’t Fritos” when baked. If that makes sense. Over all a winner.


  1. says

    I never thought about adding the enchilada sauce to this. Great idea! I have to try it.

    Thanks for sharing,
    Linda @ Tumbleweed Contessa

  2. says

    Og my goodness! This looks incredible!!!! I love enchiladas and this recipe is a winner!! Thanks for sharing at the Wednesday Roundup Link Party! ~ Angela @ LeMoine Family Kitchen

  3. says

    Your Easy Chicken Enchilada Bake looks perfect going into the fall season! Hope you are having a great Labor Day Weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Jackie says

    I have a question: which enchilada sauce for beef enchilada bake? Red or Green? I use green for chicken enchiladas, do you use red for beef? Or red for both?


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