Cheesy Shredded Chicken Enchilada Bake (Printable Version)
Comforting layers of chicken, beans, corn, and gooey cheese baked with zesty enchilada sauce.
# What You Need:
→ Chicken & Filling
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→ Sauce & Tortillas
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→ Cheese
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→ Optional Toppings
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# How to Make It:
01 - Preheat 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 enchilada sauce on bottom of baking dish. Layer four tortillas over sauce, tearing as needed to fit.
04 - Spread half the chicken mixture over tortillas. Sprinkle with 2/3 cup shredded cheese.
05 - Add another layer of tortillas. Top with remaining chicken mixture and 2/3 cup cheese.
06 - Place final tortilla layer on top. Pour remaining 1/2 cup enchilada sauce evenly over surface. Top with remaining cheese and olives if using.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 10 minutes until cheese is bubbly and golden.
08 - Let rest for 5 minutes. Garnish with cilantro, green onions, and avocado. Serve with sour cream and lime wedges.
# Expert Advice:
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- Everything bakes in one dish so you can actually relax while dinner cooks itself
- The layers create this perfect ratio of cheesy sauce to tender chicken in every single forkful
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- Corn tortillas can crack when you fold them so warm them in the microwave for 30 seconds wrapped in damp paper towels first
- The cheese needs to cool and set slightly or your beautiful layers will slide right off each other
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- Use a mix of sharp cheddar and mild Monterey Jack instead of pre shredded blends for way better flavor
- Let the casserole rest at least 5 minutes before cutting so you get those perfect restaurant style squares