Cheesy Shredded Chicken Enchilada Bake (Printable version)

Comforting Tex-Mex layered casserole with chicken, beans, corn 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 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 (or cheddar and Monterey Jack)

→ 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, 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.
04 - Arrange four tortillas over the sauce, tearing as necessary to fit and cover the bottom completely.
05 - Spread half the chicken mixture evenly 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 of cheese.
07 - Place final tortilla layer over the top. Pour remaining 1/2 cup enchilada sauce evenly over surface. Top with remaining cheese and sliced black olives if using.
08 - Cover dish tightly with aluminum foil. Bake for 20 minutes.
09 - Remove foil and continue baking for 10 minutes, or until cheese is bubbly and lightly golden.
10 - Let casserole rest for 5 minutes before slicing. Garnish with cilantro, green onions, and avocado. Serve with sour cream and lime wedges.

# Expert tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The layers mean every bite has the perfect ratio of cheese to sauce to tender chicken
  • Leftovers somehow taste even better the next day
02 -
  • Don't skip the resting time or the layers will slide apart when you cut it
  • Corn tortillas can get soggy if you skip the initial sauce layer on the bottom
  • If the cheese browns too fast, tent loosely with foil
03 -
  • Mix a little sauce into the cheese before sprinkling it on top for extra flavor
  • Use room temperature ingredients for even heating throughout

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