Cheesy Shredded Chicken Enchilada Bake (Printable)

Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and melted cheese layers.

# What you'll need:

→ Chicken and Base

01 - 3 cups cooked, shredded chicken (rotisserie or poached)
02 - 8 small flour or corn tortillas

→ Sauce and Seasonings

03 - 2 cups red enchilada sauce (store-bought or homemade)
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp garlic powder
07 - Salt and black pepper to taste

→ Fillings

08 - 1 cup canned black beans, drained and rinsed
09 - 1 cup corn kernels (fresh, canned, or frozen)
10 - 1 small red onion, finely diced

→ Cheese and Toppings

11 - 2 cups shredded Mexican cheese blend (or cheddar and Monterey Jack)
12 - 1/4 cup sliced black olives (optional)
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 your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount 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 until all ingredients are evenly distributed.
03 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange four tortillas over the sauce layer, tearing as necessary to fit and cover the bottom completely.
05 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup of shredded cheese.
06 - Place the remaining four tortillas over the filling, tearing as needed to create a complete layer.
07 - Spread the remaining chicken mixture over the tortillas. Top with another 2/3 cup of shredded cheese.
08 - Place the final tortilla layer over the top, tearing as necessary for complete coverage.
09 - Pour the remaining 1/2 cup enchilada sauce evenly over the tortilla surface. Top with the remaining shredded cheese and black olives if desired.
10 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to allow flavors to meld.
11 - Remove the foil and continue baking for 10 additional minutes, or until the cheese is bubbly and golden brown.
12 - Let the enchilada bake rest for 5 minutes before cutting. Garnish with fresh cilantro, green onions, avocado slices, sour cream, and lime wedges.

# Expert Suggestions:

01 -
  • It transforms basic ingredients into something that tastes like it simmered all day
  • The layers create pockets of different textures and flavors in every bite
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Letting it rest for at least 5 minutes after baking makes cutting much easier
  • Tearing tortillas to fill gaps is better than overlapping them which creates soggy spots
  • If the cheese is browning too fast tent the dish loosely with foil
03 -
  • Place the baking dish on a rimmed baking sheet to catch any bubble overs
  • Sprinkle a little cheese on the very bottom layer before the tortillas to prevent sticking

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