Chicken Enchilada Casserole Cheese (Print version)

A layered Mexican dish featuring shredded chicken, enchilada sauce, beans, corn, and melted cheddar cheese.

# What you need:

→ Chicken

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

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 cup canned black beans, drained and rinsed
05 - 1 cup frozen corn, thawed

→ Sauce

06 - 2 cups red enchilada sauce, store-bought or homemade

→ Tortillas

07 - 8 corn tortillas (6-inch), cut into halves or quarters

→ Cheese

08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese

→ Garnishes (optional)

10 - ¼ cup chopped fresh cilantro
11 - ¼ cup sliced green onions
12 - Sour cream and lime wedges for serving

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a medium skillet over medium heat, sauté the chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - In a large mixing bowl, combine shredded chicken, sautéed onion and garlic, black beans, corn, and ½ cup enchilada sauce. Mix thoroughly.
04 - Spread ½ cup enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Arrange half of the tortillas over the sauce, slightly overlapping.
06 - Spread half of the chicken mixture over the tortillas. Sprinkle with 1 cup cheddar and ½ cup Monterey Jack cheese.
07 - Repeat layers with remaining tortillas, chicken mixture, and cheeses.
08 - Pour the remaining enchilada sauce evenly over the assembled layers.
09 - Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
10 - Allow to rest for 10 minutes before garnishing with cilantro, green onions, and serving with sour cream and lime wedges.

# Expert advice:

01 -
  • It comes together in under an hour, which means you can have dinner on the table before anyone gets too hungry.
  • The layering creates pockets of flavor that taste even better the next day when everything melds together.
  • It feeds a crowd without requiring you to stand at the stove the entire time.
02 -
  • Don't skip the resting period after baking because cutting into a hot casserole creates a soupy mess instead of neat layers.
  • If your tortillas are dried out or stiff, warm them slightly in the oven or a damp paper towel so they don't crack when you layer them.
  • Taste your enchilada sauce before using it—some brands are much saltier or spicier than others, and you might want to adjust your seasoning accordingly.
03 -
  • Keep a jar of good quality enchilada sauce in your pantry so you can throw this together on nights when you have no plan but hungry people arriving.
  • Drain and rinse your canned beans thoroughly because excess liquid dilutes the flavors and makes the casserole watery instead of creamy.

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