Cheesy Shredded Chicken Enchilada Bake (Printer-Friendly)

A comforting Tex-Mex layered casserole with shredded chicken, enchilada sauce, and 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 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

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Combine shredded chicken, 1 cup enchilada sauce, black beans, corn, red onion, cumin, chili powder, garlic powder, salt, and pepper in a large bowl. Mix until well combined.
03 - Spread 1/2 cup 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 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 -
  • It transforms leftover chicken into something everyone fights over
  • The layers stay moist and cheesy in all the right ways
  • Assembly is faster than waiting for delivery
02 -
  • Corn tortillas crack when cold, so warm them briefly in the microwave or pan first
  • Letting it rest is not optional unless you want enchilada soup on your plate
  • The sauce should be spread to the very edges or the tortillas will dry out
03 -
  • Use two types of cheese for the best melt and flavor combination
  • Warm your tortillas before assembling to prevent cracking
  • Let the dish rest at least five minutes before cutting

Go Back