Cheesy Shredded Chicken Enchilada Bake (Printable)
Layers of shredded chicken, beans, corn, and cheese in a savory enchilada sauce. Baked until golden and bubbly.
# 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 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 (or cheddar and Monterey Jack)
→ Toppings (optional)
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 your oven to 375°F. Lightly grease a 9x13 inch baking dish.
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 well combined.
03 - Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
04 - Layer four tortillas over the sauce, tearing as needed to fit and cover the bottom.
05 - Spread half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
06 - Add another layer of tortillas, then top with the remaining chicken mixture and another 2/3 cup of cheese.
07 - Place the final layer of tortillas over the top. Pour the remaining 1/2 cup enchilada sauce evenly over the surface. Top with the remaining cheese and sliced black olives if using.
08 - Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
09 - Let rest for 5 minutes before garnishing with cilantro, green onions, avocado, and serving with sour cream and lime wedges.
# Expert Advice:
01 -
- Everything cooks in one dish so cleanup is practically nonexistent
- The layered texture means every bite has soft tortilla, savory chicken, and crispy cheese edges
- It feeds a crowd but tastes even better as leftovers the next day
02 -
- Corn tortillas crack when folded cold but soften beautifully in the bake, so don't stress about tears
- Letting it rest for 5 minutes is the difference between a neat slice and a sloppy mess on your plate
- The cheese on top will brown faster than you expect, so check at the 8-minute mark once the foil is off
03 -
- Sprinkle a handful of cheese between the sauce and first tortilla layer to prevent soggy bottoms
- Place your baking dish on a rimmed sheet pan to catch any bubbly overflow before it hits your oven floor