Cheesy Shredded Chicken Enchilada Bake (Printable)
Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and melted cheese baked to golden perfection.
# What You'll Need:
→ Chicken
01 - 3 cups cooked, shredded chicken (rotisserie or poached)
→ Sauce & Mix-Ins
02 - 2 cups red enchilada sauce (store-bought or homemade)
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup corn kernels (fresh, canned, or frozen)
05 - 1 small red onion, finely diced
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - 1/2 tsp garlic powder
09 - Salt and pepper, to taste
→ Tortillas
10 - 8 small flour or corn tortillas
→ Cheese
11 - 2 cups shredded Mexican cheese blend (or cheddar and Monterey Jack)
→ Toppings (optional)
12 - 1/4 cup sliced black olives
13 - 2 tbsp chopped fresh cilantro
14 - 1/2 cup sliced green onions
15 - 1 medium avocado, sliced
16 - Sour cream, for serving
17 - Lime wedges, for serving
# How to Make It:
01 - Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.
02 - In a large bowl, combine shredded chicken, 1 cup enchilada sauce, black beans, corn, red onion, cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish to prevent tortillas from sticking.
04 - Layer four tortillas over the sauce, tearing as needed to fit and completely cover the bottom of the dish.
05 - Spread half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese to create a cohesive layer.
06 - Add another layer of tortillas, then top with the remaining chicken mixture and another 2/3 cup of cheese, pressing gently to compact.
07 - Place the final layer of tortillas over the top. Pour the remaining 1/2 cup enchilada sauce evenly over the surface. Top with the remaining cheese and sliced black olives if using.
08 - Cover the dish tightly with aluminum foil and bake for 20 minutes to allow flavors to meld and tortillas to soften.
09 - Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden brown.
10 - Let the casserole rest for 5 minutes before cutting. Garnish with cilantro, green onions, and avocado. Serve with sour cream and lime wedges on the side.
# Expert Hacks:
01 -
- It comes together faster than you can order takeout but tastes like you spent all day in the kitchen
- The layers stay intact when you serve it meaning no messy slide onto the plate
- Leftovers reheat beautifully so Tuesday's dinner becomes Wednesday's lunch without any extra work
02 -
- The resting period isn't optional if you want clean cuts the cheese needs time to set up slightly
- Corn tortillas can tear easily so warm them slightly in the microwave before layering if they're being stubborn
03 -
- Spraying your foil with cooking spray before covering prevents cheese from sticking to it when you remove it
- Room temperature ingredients mix more evenly so take the chicken out of the fridge about 20 minutes before starting