Cheesy Shredded Chicken Enchilada Bake (Printable Version)

Comforting Tex-Mex layers of chicken, sauce, and cheese bake to golden perfection.

# What You Need:

→ Chicken

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

→ Sauce & Mix-Ins

02 - 2 cups red enchilada sauce
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup corn kernels
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

→ 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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or oil.
02 - In a large bowl, mix shredded chicken, 1 cup enchilada sauce, black beans, corn, red onion, cumin, chili powder, garlic powder, salt, and pepper until thoroughly combined.
03 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange four tortillas over the sauce, tearing as necessary to cover the bottom completely.
05 - Distribute half the chicken mixture over the tortillas. Sprinkle with 2/3 cup shredded cheese.
06 - Add another layer of tortillas. Top with remaining chicken mixture and another 2/3 cup cheese.
07 - Place remaining tortillas on top. Pour remaining 1/2 cup enchilada sauce over surface. Top with remaining cheese and olives if using.
08 - Cover dish with aluminum foil. Bake for 20 minutes.
09 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden brown.
10 - Let casserole rest for 5 minutes before serving. Top with cilantro, green onions, avocado, sour cream, and lime wedges.

# Expert Tips:

01 -
  • It comes together faster than you think, especially with a rotisserie chicken from the store
  • The leftovers somehow taste even better the next day, if they last that long
  • You can customize the spice level and toppings to please everyone at your table
02 -
  • Tearing the tortillas to fit the dish creates rustic edges that get wonderfully crispy in the oven
  • The resting period is crucial, otherwise the layers slide apart when you try to serve it
  • If the cheese browns too quickly, tent foil loosely over the top for the last few minutes
03 -
  • Use corn tortillas for a gluten-free version and brush them with oil before layering to prevent cracking
  • Place your baking sheet on a rimmed baking sheet to catch any bubbling over before it hits your oven floor

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