Cheesy Shredded Chicken Enchilada Bake (Printable View)

Tender chicken, zesty sauce, and gooey cheese layered in a comforting Tex-Mex casserole.

# 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 Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.
02 - In a large mixing bowl, combine shredded chicken, 1 cup enchilada sauce, black beans, corn, diced 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 sticking.
04 - Arrange four tortillas over the sauce, overlapping as needed and tearing pieces to fit corners for complete coverage.
05 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup of shredded cheese.
06 - Add another layer of four tortillas. Top with remaining chicken mixture and another 2/3 cup shredded cheese.
07 - Place the final tortilla layer over the top. Pour remaining 1/2 cup enchilada sauce evenly across the surface. Top with remaining cheese and black olives if desired.
08 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
09 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and begins to turn golden brown.
10 - Let the casserole rest for 5 minutes before cutting. Garnish with fresh cilantro, green onions, and avocado slices. Serve with sour cream and lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, but tastes like it simmered all day
  • The leftovers are somehow even better the next morning for breakfast
  • Feeds a hungry crowd without anyone needing to guess what's inside
02 -
  • The resting period isn't optional if you want clean slices, otherwise everything slides apart
  • Corn tortillas can crack when folding, so warm them slightly first or use flour for easier handling
  • If the cheese browns too fast, tent loosely with foil for the remaining baking time
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded, it melts so much better
  • Use a ladle to distribute the enchilada sauce evenly, you'll avoid soggy spots that way

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