Chicken Enchilada Casserole Cheese (Print Version)
Layered casserole featuring shredded chicken, black beans, enchilada sauce, and melted Mexican cheese blend.
# What You'll Need:
→ Chicken & Filling
01 - 3 cups cooked, shredded chicken (rotisserie or poached)
02 - 1 cup canned black beans, drained and rinsed
03 - 1 cup frozen corn, thawed
04 - 1 small red onion, finely chopped
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
→ Sauce & Layers
11 - 2 cups red enchilada sauce (store-bought or homemade)
12 - 8 medium (6-inch) corn tortillas
13 - 2 cups shredded Mexican cheese blend (or cheddar and Monterey Jack)
→ Garnishes (optional)
14 - 0.25 cup chopped fresh cilantro
15 - 0.5 cup sour cream
16 - 1 avocado, sliced
17 - 1 lime, cut into wedges
# How to Cook:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped red onion and sauté until softened, about 2 to 3 minutes.
03 - Add shredded chicken, black beans, thawed corn, cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Cook for 2 to 3 minutes until warmed through. Remove from heat.
04 - Spread 0.5 cup of enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Arrange 4 corn tortillas over the sauce, tearing to fit the dish as needed.
06 - Spread half of the chicken mixture over the tortillas. Drizzle with 0.5 cup enchilada sauce and sprinkle 1 cup cheese evenly on top.
07 - Add remaining tortillas, followed by the remaining chicken mixture, 0.5 cup enchilada sauce, and 1 cup cheese.
08 - Pour the remaining 0.5 cup enchilada sauce over the top layer and cover the dish loosely with aluminum foil.
09 - Bake covered for 20 minutes. Remove foil and continue baking for 10 to 15 minutes until the cheese is bubbly and golden brown.
10 - Allow the casserole to rest for 10 minutes before slicing. Garnish with chopped cilantro, sour cream, sliced avocado, and lime wedges as desired.
# Expert Advice:
01 -
- Everything goes into one pan, so cleanup is actually manageable even on a weeknight.
- You can assemble it in the morning and bake it later when things get hectic.
- Leftovers taste even better the next day, which almost never happens with casseroles.
02 -
- If you skip the foil during the first part of baking, the cheese will brown too fast and the inside won't heat through.
- Letting it rest after baking is non-negotiable, cutting it too soon means everything slides apart on the plate.
03 -
- Taste your enchilada sauce before you use it, if it's too acidic stir in a pinch of sugar to round it out.
- For extra crispy edges, skip the foil entirely during the last ten minutes and let the cheese get deeply golden.