Cheesy Shredded Chicken Enchilada Bake (Printable Version)
A comforting Tex-Mex layered bake with shredded chicken, enchilada sauce, beans, corn and plenty of melted cheese.
# 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 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon 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
12 - 1/4 cup sliced black olives
13 - 2 tablespoons 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 until well combined.
03 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange four tortillas over the sauce, tearing as necessary to fit and cover the bottom completely.
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 the baking dish tightly with aluminum foil. Bake for 20 minutes.
09 - Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
10 - Let the casserole rest for 5 minutes before serving. Top with fresh cilantro, green onions, sliced avocado, sour cream, and lime wedges.
# Expert Tips:
01 -
- It transforms ordinary shredded chicken into something that feels like a special occasion even on a Tuesday night
- The leftovers somehow taste even better the next day, if they make it that far
- You can customize the spice level and fillings based on whatever your fridge is holding
02 -
- The resting period is not optional, or you will end up with a sloppy mess instead of clean slices
- Corn tortillas can crack when folded, but tearing them to fit the dish works perfectly fine
- If the cheese starts browning too quickly, tent the foil loosely over the top
03 -
- Warm your tortillas in the microwave for 30 seconds before layering, they will fold and tear much more easily
- Grate your own cheese from blocks instead of buying pre-shredded bags, the melting difference is remarkable