Cheesy Shredded Chicken Enchilada Bake (Printable Version)
Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and plenty of melted cheese.
# What You Need:
→ Chicken
01 - 3 cups cooked, shredded chicken
→ 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 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
→ 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
# 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, combine shredded chicken, 1 cup enchilada sauce, black beans, corn, diced 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.
04 - Arrange four tortillas over the sauce, tearing as necessary to fit and cover the entire bottom surface.
05 - Distribute half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
06 - Place another layer of tortillas over the filling. Top with remaining chicken mixture and another 2/3 cup cheese.
07 - Arrange final tortilla layer on top. Pour remaining 1/2 cup enchilada sauce evenly over surface. Top with remaining cheese and black olives if using.
08 - Cover dish tightly with aluminum foil. Bake for 20 minutes to heat through.
09 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden brown. Let rest for 5 minutes before serving.
10 - Top with fresh cilantro, green onions, and sliced avocado. Serve with sour cream and lime wedges on the side.
# Helpful Hints:
01 -
- Everything comes together in one pan with barely any fuss, yet tastes like you spent all afternoon making it special
- The leftovers somehow taste even better the next day, if they survive that long
02 -
- Cutting into hot cheesy casseroles immediately is the number one way to ruin all your careful layering work
- Corn tortillas can tear frustratingly easily, so warm them slightly in the microwave first to make them more flexible
03 -
- Use your hands to mix the filling instead of a spoon, getting everything evenly distributed without breaking up the chicken too much
- Line your baking dish with foil before assembling if you want to make cleanup absolutely effortless