Cheesy Shredded Chicken Enchilada Bake (Print version)
Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and melted cheese layers
# What goes in:
→ Chicken & Base
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 & Cheese
10 - 8 small flour or corn tortillas
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
# Cooking steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or 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 thoroughly until all ingredients are evenly distributed.
03 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish to prevent sticking.
04 - Arrange four tortillas over the sauce, tearing as necessary to cover the bottom completely. Spread half the chicken mixture evenly over tortillas, then sprinkle with 2/3 cup shredded cheese.
05 - Add another layer of tortillas over the cheese. Top with remaining chicken mixture and another 2/3 cup cheese.
06 - Place final tortilla layer on top. Pour remaining 1/2 cup enchilada sauce evenly over surface. Top with remaining cheese and black olives if using.
07 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
08 - Remove foil and bake uncovered for 10 additional minutes, or until cheese is bubbly and golden brown.
09 - Let casserole rest for 5 minutes before serving. Garnish with cilantro, green onions, avocado, and serve with sour cream and lime wedges.
# Tips from flavorandfeast:
01 -
- Layers of sauce and cheese seep into every tortilla so no bite is dry
- You get all the enchilada flavor without the tedious rolling process
02 -
- Letting the bake rest for those 5 minutes is the difference between neat slices and a mess
- Corn tortillas need a quick warm-up in the microwave or they might crack when you layer them
03 -
- Tear tortillas instead of cutting them for a more rustic look
- Mix some sauce into the chicken mixture before layering for extra moisture throughout