Cheesy Shredded Chicken Enchilada Bake (Printer-friendly)
Tender chicken, beans, and corn layered with tortillas and melted cheese in a rich enchilada sauce.
# 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.
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 thoroughly incorporated.
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 fit and cover completely.
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 olives if desired.
08 - Cover dish with 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. Garnish with cilantro, green onions, and avocado. Serve with sour cream and lime wedges.
# Expert Tips:
01 -
- Like a hug in casserole form, this bake feeds a crowd without the fuss of rolling individual enchiladas
- The layered cheese creates these incredible gooey strands that everyone secretly fights over
02 -
- Saucing your tortillas directly prevents them from getting tough or chewy in the oven
- Letting it rest is not optional or you'll end up with a delicious messy slide instead of neat squares
03 -
- Corn tortillas need a quick warm-up in the microwave so they don't crack when you layer them
- Sprinkle cheese across the entire surface, not just in piles, for even melting