Cheesy Shredded Chicken Enchilada Bake (Printable)

Comforting Tex-Mex casserole layered with seasoned chicken, sauce, tortillas and gooey cheese.

# Ingredient List:

→ Chicken & Proteins

01 - 3 cups cooked, shredded chicken (rotisserie or poached)

→ Sauce & Seasonings

02 - 2 cups red enchilada sauce (store-bought or homemade)
03 - 1 tsp ground cumin
04 - 1 tsp chili powder
05 - 1/2 tsp garlic powder
06 - Salt and pepper, to taste

→ Vegetables & Beans

07 - 1 cup canned black beans, drained and rinsed
08 - 1 cup corn kernels (fresh, canned, or frozen)
09 - 1 small red onion, finely diced

→ Tortillas

10 - 8 small flour or corn tortillas

→ Cheese

11 - 2 cups shredded Mexican cheese blend (or cheddar and Monterey Jack)

→ 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

# Steps:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) 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. Layer four tortillas over the sauce, tearing as needed to fit and cover the bottom.
04 - Spread half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
05 - Add another layer of tortillas, then top with the remaining chicken mixture and another 2/3 cup of cheese.
06 - 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.
07 - Cover with foil and bake for 20 minutes.
08 - 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 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The layers of tortillas soak up all that sauce while getting perfectly tender
  • You can customize the spice level and toppings to please everyone at the table
02 -
  • Letting the casserole rest before cutting is absolutely crucial or you will end up with a messy slide instead of neat squares
  • The tortillas on the bottom can get soggy if you skip the initial sauce layer, so do not skip that step
03 -
  • Use a combination of sharp cheddar and mild Monterey Jack instead of pre-blended Mexican cheese for better flavor control
  • Warming your enchilada sauce slightly in the microwave makes it spread more evenly across the layers

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