Cheesy Shredded Chicken Enchilada Bake (Print View)
Comforting Tex-Mex layers of chicken, beans, corn, and gooey cheese baked to golden perfection.
# 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 your oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of 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 until all ingredients are evenly distributed throughout the chicken.
03 - Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish to prevent sticking and add flavor to the base.
04 - Arrange four tortillas over the sauce, tearing them as needed to fit and cover the entire bottom of the dish.
05 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup of shredded Mexican cheese blend.
06 - Add another layer of tortillas over the cheese. Top with the remaining chicken mixture and sprinkle with another 2/3 cup of cheese.
07 - Place the final layer of tortillas over the filling. Pour the remaining 1/2 cup enchilada sauce evenly over the surface. Top with the remaining cheese and sliced black olives if desired.
08 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes to allow the flavors to meld and the casserole to heat through.
09 - Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden brown on top.
10 - Let the enchilada bake rest for 5 minutes before serving. Garnish with fresh cilantro, green onions, sliced avocado, and serve with sour cream and lime wedges on the side.
# Expert Tips:
01 -
- Everything bakes in one dish so cleanup is practically nonexistent
- The layers of melty cheese and sauce make every bite feel like a warm hug
- It feeds a crowd and even better as leftovers the next day
02 -
- Tearing tortillas to fill gaps is not only acceptable but necessary for even coverage
- The rest period after baking is crucial or you'll end up with a messy plate instead of neat squares
03 -
- Spread sauce almost to the edges of the dish so the tortillas don't dry out in the corners
- Room temperature ingredients blend more smoothly than cold ones straight from the fridge