Cheesy Shredded Chicken Enchilada Bake (Printable)
Comforting Tex-Mex casserole with chicken, sauce, and melted cheese layers
# What You'll 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
# Directions:
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.
09 - Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
10 - 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 dish so you spend more time with people and less time at the sink
- The filling gets made ahead and keeps beautifully for those nights when cooking feels impossible
- That moment when you peel back the foil and catch the first whiff of melted cheese and spices is pure kitchen magic
02 -
- Tearing tortillas to fill gaps is not just acceptable, it's actually better than trying to fold them perfectly
- The resting period isn't optional—I learned this the hard way when I cut into one too early and watched half the filling slide onto the counter
- If your cheese is getting too dark before the center's hot, tent the foil loosely over the top
03 -
- Warm your tortillas in the microwave for 30 seconds before layering—they'll fold without cracking and absorb sauce better
- Grate your own cheese if you have time—it melts more smoothly than pre-shredded which has anti-caking agents