Cheesy Shredded Chicken Enchilada Bake (Print Version)
Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and melted cheese. Ready in under an hour.
# What You 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
# Preparation Steps:
01 - Preheat your oven to 375°F. 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 well combined.
03 - Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
04 - Layer four tortillas over the sauce, tearing as needed to fit and cover the bottom.
05 - Spread half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
06 - Add another layer of tortillas, then top with the remaining chicken mixture and another 2/3 cup of cheese.
07 - Place the final layer of tortillas over the top. Pour the remaining 1/2 cup enchilada sauce evenly over the surface. Top with the remaining cheese and sliced black olives if using.
08 - Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
09 - Let rest for 5 minutes before garnishing with cilantro, green onions, avocado, and serving with sour cream and lime wedges.
# Expert Advice:
01 -
- It tastes like you spent hours making individual enchiladas, but you'll be done in under an hour
- The leftovers somehow get even better, making it the perfect meal prep gift to your future self
02 -
- Skip the rest period and your layers will slide everywhere—learned this the messy way
- Corn tortillas can tear easily when they're cold, so let them sit at room temperature for 10 minutes before assembling
03 -
- Warm your tortillas in the microwave for 30 seconds before assembling—they'll fold without cracking
- Place your baking dish on a rimmed baking sheet to catch any bubbly overflow in the oven