Cheesy Shredded Chicken Enchilada Bake (Printable Version)

Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and melted cheese layers

# What You Need:

→ Chicken & Protein

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

→ Sauce & Seasonings

02 - 2 cups red enchilada sauce
03 - 1 tsp ground cumin
04 - 1 tsp chili powder
05 - 1/2 tsp garlic powder
06 - Salt and freshly ground black pepper to taste

→ Vegetables & Beans

07 - 1 cup canned black beans, drained and rinsed
08 - 1 cup corn kernels
09 - 1 small red onion, finely diced

→ Tortillas & Cheese

10 - 8 small flour or corn tortillas
11 - 2 cups shredded Mexican cheese blend

→ 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

# Directions:

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 completely. Spread half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
05 - Add another layer of four tortillas. Top with remaining chicken mixture and another 2/3 cup shredded cheese.
06 - Place remaining tortillas over the top. Pour remaining 1/2 cup enchilada sauce evenly over the surface. Top with remaining cheese and sliced black olives if using.
07 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes.
08 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden brown. Remove from oven and let rest for 5 minutes.
09 - Top with fresh cilantro, green onions, and avocado. Serve warm with sour cream and lime wedges on the side.

# Expert Tips:

01 -
  • Everything comes together in one pan while the oven does the heavy lifting, leaving you free to pour a drink and actually enjoy your own evening
  • The layers of tortillas soak up all that saucy goodness, creating that perfect texture somewhere between enchiladas and lasagna
  • This recipe welcomes whatever you have in your fridge, making it different every single time without losing its soul
02 -
  • Tearing the tortillas to fit doesn't just work, it creates more surface area for sauce absorption and eliminates those awkward gaps where filling escapes
  • Letting it rest for those five minutes feels impossible when everything smells so good, but cutting into it immediately sends sauce spilling everywhere
  • Covering with foil for the first 20 minutes prevents the top from burning before the center heats through completely
03 -
  • Warm your tortillas slightly in the microwave wrapped in damp paper towels before layering, which makes them more pliable and less likely to tear
  • Use a mixture of sharp cheddar and mild Monterey Jack instead of the pre-blended Mexican cheese for more complex flavor

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