Chicken Enchilada Casserole Cheese (Print View)
A comforting casserole with shredded chicken, enchilada sauce, corn tortillas, and melted cheese.
# What You'll Need:
→ Meats
01 - 3 cups cooked, shredded chicken breast (about 2 large breasts)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 1 cup canned black beans, rinsed and drained
04 - 1 cup frozen corn, thawed
→ Sauces & Liquids
05 - 2 cups red enchilada sauce (store-bought or homemade)
→ Tortillas
06 - 12 corn tortillas (6-inch, gluten-free if needed)
→ Cheese
07 - 2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
→ Seasonings
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Garnishes
13 - 1/4 cup fresh cilantro, chopped
14 - 1/2 cup sour cream
15 - 1 avocado, sliced
16 - Lime wedges
# Method:
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 skillet over medium heat, sauté diced onion in a little oil for 3–4 minutes until softened and translucent.
03 - Add shredded chicken, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir well and cook for 2–3 minutes to combine flavors. Remove from heat.
04 - Spread 1/2 cup enchilada sauce on the bottom of the prepared baking dish. Layer 4 tortillas over the sauce, tearing as needed to cover the bottom completely.
05 - Spread half the chicken mixture over the tortillas. Top with 1/2 cup enchilada sauce and 2/3 cup shredded cheese, distributing evenly.
06 - Repeat with 4 more tortillas, the remaining chicken mixture, 1/2 cup enchilada sauce, and another 2/3 cup cheese.
07 - Top with the final 4 tortillas, remaining enchilada sauce, and the rest of the cheese, ensuring the top is evenly covered.
08 - Cover the baking dish with aluminum foil and bake for 20 minutes to heat through and meld flavors.
09 - Remove foil and bake an additional 10–15 minutes until cheese is bubbling and lightly golden brown.
10 - Let the casserole rest for 10 minutes before slicing into squares. Garnish with cilantro, sour cream, avocado, and lime wedges if desired.
# Insider Tips:
01 -
- Layers of flavor develop as the tortillas soften and absorb the enchilada sauce, creating that perfect texture between a traditional enchilada and a lasagna
- Everything comes together in about 20 minutes of active prep, leaving you with a bubbling, golden masterpiece that feeds a hungry crowd
- Leftovers reheat beautifully for lunch the next day, actually tasting better as the flavors continue to meld
02 -
- Tearing the tortillas to fit the pan is not only allowed but encouraged as it helps everything lock together better than perfect rectangles would
- The 10 minute rest period is not optional if you want neat slices instead of a delicious though messy landslide on your plate
03 -
- Use two forks to shred rotisserie chicken while it is still slightly warm for the most tender results
- Grate your own cheese from blocks instead of buying pre shredded for better melting and creamier texture