Chicken Enchilada Casserole Cheese (Print Version)
A flavorful blend of chicken, enchilada sauce, tortillas, and cheese baked to golden perfection.
# 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
→ Tortillas
06 - 12 corn tortillas (6-inch)
→ Cheese
07 - 2 cups shredded Mexican blend cheese
→ 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
# How to Cook:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté diced onion in a little oil for 3–4 minutes until softened.
03 - Add shredded chicken, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. 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.
05 - Layer 4 tortillas over the sauce, tearing as needed to cover the bottom.
06 - Spread half the chicken mixture over the tortillas. Top with 1/2 cup enchilada sauce and 2/3 cup shredded cheese.
07 - Repeat with 4 more tortillas, the remaining chicken mixture, 1/2 cup enchilada sauce, and another 2/3 cup cheese.
08 - Top with the final 4 tortillas, remaining enchilada sauce, and the rest of the cheese.
09 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is bubbling and lightly golden.
10 - Let rest 10 minutes before slicing. Garnish with cilantro, sour cream, avocado, and lime if desired.
# Expert Advice:
01 -
- The layers stay intact beautifully, so every serving looks as good as it tastes
- It feeds a crowd with minimal hands-on time, perfect for busy weeknights
02 -
- Dont skip the resting period, I once cut into it too soon and watched all my beautiful layers slide into a delicious mess
- If your tortillas are stiff, wrap them in damp paper towels and microwave for 30 seconds before layering
03 -
- For extra depth, mix a tablespoon of the enchilada sauce into the chicken filling before layering
- Tear any large tortilla pieces to fit, overlapping is fine and actually helps hold layers together