Cheesy Shredded Chicken Enchilada Bake (Printable)
Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and plenty of melted cheese.
# What You’ll Need:
→ Chicken and Filling
01 - 3 cups cooked, shredded chicken (rotisserie or poached)
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, canned, or frozen)
04 - 1 small red onion, finely diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper to taste
→ Sauce and Tortillas
09 - 2 cups red enchilada sauce (store-bought or homemade)
10 - 8 small flour or corn tortillas (6-inch diameter)
→ Cheese and Toppings
11 - 2 cups shredded Mexican cheese blend or cheddar and Monterey Jack mix
12 - 1/4 cup sliced black olives (optional)
13 - 2 tablespoons chopped fresh cilantro
14 - 1/2 cup sliced green onions
15 - 1 medium ripe avocado, sliced
16 - Sour cream for serving
17 - Fresh lime wedges for serving
# Directions:
01 - Preheat oven to 375°F. Lightly coat a 9x13 inch baking dish with cooking spray or vegetable oil.
02 - Combine shredded chicken, 1 cup enchilada sauce, black beans, corn, diced red onion, cumin, chili powder, garlic powder, salt, and pepper in a large mixing bowl. Mix thoroughly until all ingredients are evenly distributed.
03 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange four tortillas over the sauce layer, tearing pieces as necessary to completely cover the bottom of the dish.
05 - Distribute half of the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
06 - Place another layer of four tortillas over the cheese. Top with the remaining chicken mixture and another 2/3 cup shredded cheese.
07 - Arrange the final tortilla layer on top. Pour the remaining 1/2 cup enchilada sauce evenly over the tortillas. Sprinkle with the remaining cheese and black olives if using.
08 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
09 - Remove the foil and continue baking for an additional 10 minutes until the cheese is fully melted, bubbly, and lightly golden on top.
10 - Let the casserole rest for 5 minutes before serving. Top with fresh cilantro, green onions, avocado slices, sour cream, and lime wedges.
# Expert Tips:
01 -
- The filling comes together in one bowl, so cleanup is surprisingly minimal
- Leftovers reheat beautifully and actually taste better the next day
02 -
- Tearing the tortillas to fit is not only acceptable but necessary for even coverage
- The resting period is crucial for serving slices that hold their shape
03 -
- Warm your tortillas in the microwave for 30 seconds before layering, they'll fold without cracking
- Let the dish sit covered with foil for 10 minutes after baking if you have the time