Cheesy Shredded Chicken Enchilada Bake (Printable)

A comforting Tex-Mex casserole layered with shredded chicken, flavorful sauce, tortillas, and plenty of gooey melted cheese.

# What You Need:

→ Chicken

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

→ 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.
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. Layer four tortillas over the sauce, tearing as needed to fit and cover the bottom.
04 - Spread half the chicken mixture evenly over the tortillas. Sprinkle with 2/3 cup shredded cheese.
05 - Add another layer of tortillas, then top with the remaining chicken mixture and another 2/3 cup of cheese.
06 - 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.
07 - Cover with foil and bake for 20 minutes.
08 - 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 Suggestions:

01 -
  • Everything bakes together in one dish so cleanup is practically nonexistent
  • The layers of tortillas soak up all that enchilada sauce flavor while staying slightly chewy
  • You can prep it ahead and bake whenever you're ready to feed a hungry crowd
02 -
  • The resting period is not optional, otherwise your layers will slide everywhere when you try to serve it
  • Corn tortillas can crack when you fold them, but that doesn't matter at all since you're layering them flat anyway
  • If the top is browning too fast, tent the foil loosely over it instead of sealing it tight
03 -
  • Don't skip the initial sauce layer on the bottom of the pan, it prevents the tortillas from sticking and ensures even flavor throughout
  • If your enchilada sauce seems too thick, thin it with a splash of chicken broth before spreading

Go back