Cheesy Shredded Chicken Enchilada Bake (Print version)

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

# What you need:

→ Chicken Filling

01 - 3 cups cooked shredded chicken
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup corn kernels
04 - 1 small red onion, finely diced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp garlic powder
08 - Salt and pepper to taste

→ Sauce

09 - 2 cups red enchilada sauce

→ Assembly

10 - 8 small flour or corn tortillas
11 - 2 cups shredded Mexican cheese blend

→ Optional Toppings

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 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 thoroughly until all ingredients are evenly distributed.
03 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish to prevent sticking.
04 - Arrange four tortillas over the sauce, tearing pieces as necessary to fit and cover the entire bottom surface.
05 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup of shredded Mexican cheese blend.
06 - Add another layer of tortillas, then spread the remaining chicken mixture on top. Add another 2/3 cup of cheese over the filling.
07 - Place the final tortilla layer over the top. Pour the remaining 1/2 cup enchilada sauce evenly over the surface. Top with the remaining cheese and black olives if using.
08 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to allow the flavors to meld and the filling to heat through.
09 - Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and beginning to turn golden brown.
10 - Let the enchilada bake rest for 5 minutes before serving. Top with fresh cilantro, green onions, avocado slices, sour cream, and lime wedges.

# Expert advice:

01 -
  • It comes together faster than you think, especially with a rotisserie chicken
  • The leftovers somehow taste even better the next day for lunch
  • You can customize the spice level and toppings to please everyone
02 -
  • The resting period is not optional, it helps the layers set so you get clean servings
  • Tearing tortillas to fill gaps is completely normal and prevents thin spots in your layers
03 -
  • Warm your tortillas in the microwave for 30 seconds before layering, they will roll and fold without cracking
  • Let the cheese cool for just a couple minutes before cutting, otherwise it all pulls out in one stringy mess

Return