Cheesy Shredded Chicken Enchilada Bake (Printable)
A comforting Tex-Mex layered casserole with shredded chicken, enchilada sauce, tortillas, and plenty of melted cheese.
# What you'll need:
→ Chicken and Protein
01 - 3 cups cooked, shredded chicken (rotisserie or poached)
→ Sauce and Seasonings
02 - 2 cups red enchilada sauce (store-bought or homemade)
03 - 1 tsp ground cumin
04 - 1 tsp chili powder
05 - 1/2 tsp garlic powder
06 - Salt and pepper, to taste
→ Vegetables and Beans
07 - 1 cup canned black beans, drained and rinsed
08 - 1 cup corn kernels (fresh, canned, or frozen)
09 - 1 small red onion, finely diced
→ Tortillas and Cheese
10 - 8 small flour or corn tortillas
11 - 2 cups shredded Mexican cheese blend (or cheddar and Monterey Jack)
12 - 1/4 cup sliced black olives
→ Optional Toppings
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 oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Combine shredded chicken, 1 cup enchilada sauce, black beans, corn, red onion, cumin, chili powder, garlic powder, salt, and pepper in a large bowl. Mix until well 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 cover the bottom completely.
05 - Spread half the chicken mixture evenly over tortillas. Sprinkle with 2/3 cup shredded cheese.
06 - Add another layer of tortillas, then top with remaining chicken mixture and 2/3 cup cheese.
07 - Place final tortilla layer on top. Pour remaining 1/2 cup enchilada sauce over surface. Top with remaining cheese and olives if desired.
08 - Cover with foil and bake for 20 minutes.
09 - Remove foil and bake uncovered for 10 minutes until cheese is bubbly and golden.
10 - Let rest for 5 minutes before adding cilantro, green onions, avocado, sour cream, and lime wedges.
# Expert Tips:
01 -
- Everything comes together in one dish while the oven does all the heavy lifting
- The layers get all melty and interconnected in that magical way only casseroles achieve
- Leftovers somehow taste even better the next day when the flavors have had time to become best friends
02 -
- Tortillas tear more easily when they're cold so work quickly and don't stress about perfect coverage
- The cheese should be completely melted and slightly browned for that restaurant quality finish
03 -
- Sprinkle a little cheese between each tortilla layer not just on top for maximum cheesiness in every bite
- The filling can be made a day ahead so you're just assembling and baking when you're ready