Real Recipes From Real Home Cooks ®

chicken adobo enchilada bake

★★★★★ 2
a recipe by
Monica H
Michigan City, IN

In order to make this as healthy as possible, I avoided using soy sauce as well as a lot of salt. I used a smaller amount of Adobo seasoning and, to make up for the flavor, I used extra garlic, added paprika and honey. The saltiness of the enchilada sauce and fattiness of regular cheese makes up for the rest of the lower-sodium, lower-fat ingredients. This is a "healthier" dish that still has a ton of flavor! Filipino - Mexican fusion!

Blue Ribbon Recipe

We loved the Filipino and Mexican flavors in this hearty casserole. The chicken marinade gives this dish a nice little kick and pairs well with the rest of the ingredients. This is a bit of a labor of love to assemble, but the final result is worth the steps. Cheesy and spicy, this enchilada bake is delish.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4-5
prep time 1 Hr
cook time 2 Hr
method Bake

Ingredients For chicken adobo enchilada bake

  • 3.5-4 lb
    boneless, skinless chicken thighs
  • 1/3 c
  • 1 1/2 Tbsp
    Adobo seasoning
  • 1 Tbsp
  • 1/2 tsp
  • 4 clove
    garlic; peeled and smashed
  • 1 Tbsp
  • 2 Tbsp
    olive oil
  • 3 Tbsp
    olive oil
  • 4
    small yellow onions
  • 3 clove
  • 5-6
    whole wheat tortillas
  • 15 oz
    diced tomatoes with green chiles (no sodium)
  • 15 oz
    corn (no sodium)
  • 15 oz
    black beans (no sodium)
  • 15 oz
    refried beans (fat free)
  • 20 oz
    enchilada sauce
  • 8 oz
    cheese (I used combination of pepper jack, munster and mozzarella)

How To Make chicken adobo enchilada bake

  • Chicken marinade ingredients in a bowl.
    Place chicken in a plastic container. Mix vinegar, salt, Adobo seasoning, paprika, honey, olive oil, and garlic.
  • Marinade poured over chicken.
    Pour over chicken. Cover chicken and let marinate 2-4 hours.
  • Baking dish heating in the oven.
    When ready to make the chicken, add 3 tablespoons olive oil to a ceramic baking pan and place in oven. Preheat oven to 375.
  • Sliced onions in a bowl.
    In the meantime, slice up onions into rings.
  • Onion, garlic, and chicken in preheated baking dish.
    When temp is at 375, remove pan. Add onions, extra 3 garlic cloves, and chicken. Pour a splash of water into the container from marinade and pour over the top of chicken. Bake, uncovered, for 60 minutes or until chicken is done.
  • Chopped onions and cooked chicken in a bowl.
    Remove chicken from pan, setting it aside. Let cool a bit, then roughly chop chicken and onions.
  • Black beans and refried beans mixed together.
    Drain black beans. In a bowl, mix together refried and black beans.
  • Corn and tomatoes mixed in a bowl.
    Drain corn and tomatoes. In separate bowl, mix together corn and tomatoes.
  • Black bean/refried bean mixture on tortillas in baking pan.
    Pour out liquid from pan. Scrape any baked chicken bits from bottom of pan (don't discard bits). Pour 1 ladle of enchilada sauce into pan. Tear up tortillas; add to baking pan. Spread a few spoonfuls of bean mixture on top of tortillas.
  • Corn, tomatoes, chicken, and onions added to the baking dish.
    On top of the beans, add chicken. Then add corn and tomato mixture.
  • Cheese and enchilada sauce added to baking dish.
    Top that with cheese. Over cheese, pour 2 ladles of enchilada sauce.
  • Baking casserole in the oven.
    Repeat layers until you run out of room! My top layer ended up being cheese topped with rest of chicken, poured over with rest of enchilada sauce. Cover with foil and bake at 375 for 50 minutes.
  • Casserole under the broiler.
    Uncover and set under broiler for a 5-7 minutes until cheese browned and bubbly.
  • Chicken Adobo Enchilada Bake sprinkled with cilantro.
    Sprinkle top with chopped cilantro or scallions (optional).