Cheesy Shredded Chicken Enchilada Bake (Printable)
Comforting Tex-Mex casserole with shredded chicken, enchilada sauce, and melted cheese layers.
# What You'll Need:
→ Chicken and Proteins
01 - 3 cups cooked, shredded chicken (rotisserie or poached)
→ Sauce and Seasonings
02 - 2 cups red enchilada sauce
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper to taste
→ Vegetables and Beans
07 - 1 cup canned black beans, drained and rinsed
08 - 1 cup corn kernels
09 - 1 small red onion, finely diced
→ Tortillas and 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 tablespoons chopped fresh cilantro
14 - 1/2 cup sliced green onions
15 - 1 medium avocado, sliced
16 - Sour cream for serving
17 - Fresh lime wedges for serving
# Method:
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 enchilada sauce evenly across the bottom of the prepared baking dish.
04 - Arrange four tortillas over the sauce, overlapping slightly and tearing pieces as necessary to completely cover the bottom of the dish.
05 - Spread half of 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 tortillas. Top with remaining cheese and black olives if using.
08 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes to heat through and meld flavors.
09 - Remove foil and continue baking for 10 minutes until cheese is bubbly and lightly golden brown.
10 - Let casserole rest for 5 minutes before serving. Garnish with fresh cilantro, green onions, avocado, sour cream, and lime wedges.
# Expert Hints:
01 -
- This is the I forgot to defrost anything but still want something amazing miracle meal
- The layered approach means zero rolling stress and maximum cheesy satisfaction in every bite
02 -
- Skip the resting period and this will collapse into a delicious but unphotogenic mess
- Under seasoning your chicken mixture is the number one mistake I see, taste it first
03 -
- Mix a little sauce into your sour cream beforehand so it doesn't cool down your casserole when you add it
- Warm your tortillas in the microwave for thirty seconds so they don't crack when you layer them