Cheesy Shredded Chicken Enchilada Bake (Printer-friendly)

Comforting layers of shredded chicken, enchilada sauce, and melted cheese in this easy Tex-Mex bake.

# 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 (store-bought or homemade)
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon garlic powder
06 - Salt and black pepper to taste

→ Vegetables and Beans

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

→ Tortillas and Cheese

10 - 8 small flour or corn tortillas
11 - 2 cups shredded Mexican cheese blend (or cheddar and Monterey Jack)
12 - 1/4 cup sliced black olives

→ Optional Toppings

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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.
02 - In a large mixing 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 completely cover the bottom of the dish.
05 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup of shredded cheese.
06 - Add another layer of four tortillas. Top with the remaining chicken mixture and another 2/3 cup of shredded cheese.
07 - Place the final tortilla layer on top. Pour the remaining 1/2 cup enchilada sauce evenly over the surface. Top with the remaining cheese and black olives if using.
08 - Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
09 - Remove the foil and continue baking uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden brown.
10 - Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro, green onions, avocado slices, sour cream, and lime wedges.

# Expert Advice:

01 -
  • Its practically foolproof even on your busiest weeknights
  • The leftovers somehow taste even better the next day
  • You can customize the spice level to please everyone
02 -
  • Letting it rest is not optional this is what makes clean slices possible
  • Corn tortillas can get soggy if you assemble too far ahead
  • The internal temperature should reach 165F for food safety
03 -
  • Brush the top tortillas with a little oil before the final bake for extra golden color
  • Mix some sauce into the shredded chicken first so every bite stays moist

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