Cheesy Shredded Chicken Enchilada Bake (Printable Version)
A comforting Tex-Mex layered casserole with shredded chicken, enchilada sauce, and plenty of melted cheese.
# 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
# Directions:
01 - Preheat oven to 375°F and lightly grease a 9x13 inch baking dish.
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 until thoroughly incorporated.
03 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange four tortillas over the sauce, tearing as necessary to fit and cover the dish bottom completely.
05 - Spread half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
06 - Add another layer of tortillas, then distribute remaining chicken mixture evenly and top with another 2/3 cup cheese.
07 - Place final tortilla layer over the top. Pour remaining 1/2 cup enchilada sauce evenly across surface. Top with remaining cheese and black olives if using.
08 - Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes, until cheese is bubbly and golden brown.
09 - Let bake rest for 5 minutes before garnishing with cilantro, green onions, avocado, and serving with sour cream and lime wedges.
# Quick Tips:
01 -
- It transforms ordinary Tuesday dinner into something that feels like a celebration
- The leftovers actually taste better the next day, if they last that long
02 -
- Tearing tortillas to fill gaps is not just acceptable—it's necessary for structural integrity
- Corn tortillas need 30 seconds in a hot dry pan or they'll crack when you layer them
03 -
- Assemble the entire casserole up to 24 hours ahead and refrigerate, adding 5-10 minutes to baking time
- Freeze individual portions wrapped tightly for emergency comfort food on desperate days