Chicken Enchilada Casserole Cheddar Cheese (Print version)

Layers of chicken, beans, and cheese in a rich sauce, baked until bubbly.

# What you need:

→ Chicken

01 - 3 cups cooked shredded chicken breast (approximately 2 large breasts)

→ Sauce

02 - 2 cups red enchilada sauce (store-bought or homemade)

→ Vegetables

03 - 1 cup finely chopped onion
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup frozen corn kernels, thawed

→ Dairy

06 - 2 cups shredded sharp cheddar cheese
07 - 1 cup sour cream (optional, for serving)

→ Tortillas

08 - 10 small corn tortillas (or flour tortillas)

→ Spices & Garnish

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon garlic powder
12 - ½ teaspoon salt
13 - ¼ cup chopped fresh cilantro (optional)
14 - 1 jalapeño, sliced (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a skillet over medium heat, sauté chopped onion until softened, about 3 minutes. Stir in cumin, chili powder, garlic powder, and salt; cook for 1 additional minute. Remove from heat.
03 - In a large bowl, mix shredded chicken, black beans, corn, sautéed onions, and ½ cup of enchilada sauce until evenly combined.
04 - Spread ½ cup of enchilada sauce evenly over the bottom of the prepared baking dish.
05 - Arrange 5 tortillas over the sauce, tearing as needed to cover the base completely.
06 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with one-third of the shredded cheddar cheese.
07 - Drizzle ½ cup of enchilada sauce over the cheese layer.
08 - Repeat layering with remaining tortillas, remaining chicken mixture, another one-third of cheddar cheese, and ½ cup enchilada sauce.
09 - Finish by sprinkling the remaining cheddar cheese and any leftover enchilada sauce over the top.
10 - Cover casserole with aluminum foil and bake in the preheated oven for 20 minutes.
11 - Remove foil and continue baking for 10–15 minutes until cheese is melted, bubbly, and golden brown.
12 - Allow the casserole to rest for 10 minutes before serving. Garnish with chopped cilantro and jalapeño slices if desired. Serve with sour cream on the side.

# Expert advice:

01 -
  • All the flavor of enchiladas without the tedious rolling and arranging.
  • Feeds a crowd easily and holds up beautifully for leftovers.
  • You can swap in whatever cheese or beans you already have on hand.
  • It tastes even better the next day when the tortillas soak up all that sauce.
02 -
  • Do not skip the resting time after baking, cutting into it too soon turns it into a soupy mess instead of neat squares.
  • If your tortillas are stale or dry, warm them in a damp towel in the microwave for 30 seconds so they bend instead of crack.
  • Covering it with foil for the first half of baking traps steam and keeps the top from drying out before the inside heats through.
03 -
  • Shred your own cheese from a block instead of using pre shredded, it melts smoother and does not have that weird coating.
  • If you want to prep ahead, assemble the whole thing in the morning, cover it tightly, and refrigerate until dinner, just add 10 minutes to the covered baking time.
  • Use a glass baking dish if you have one, it heats more evenly and you can see the layers through the sides which looks beautiful when you bring it to the table.

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