Chicken Enchilada with Cheese

I threw this together on a Wednesday night when my fridge was half-empty and my energy was fully gone. What I thought would be a chaotic pantry dive turned into something my family now requests by name. The smell of bubbling cheese and warm spices filled the kitchen, and suddenly everyone appeared at the table without being called twice.

The first time I made this for friends, I worried it was too simple to impress. But when I pulled it from the oven, golden and fragrant, the conversation stopped. We ate straight from the baking dish, passing around lime wedges and sour cream, and I realized sometimes the best meals are the ones that feel effortless.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is my shortcut hero here, tender and already seasoned, but poached chicken breasts work just as well if you have extra time.
• Black beans: They add heartiness and a subtle earthiness that balances the richness of the cheese, just make sure to rinse them well to avoid any metallic taste.
• Frozen corn: Thaw it first so it doesnt release extra moisture into the casserole, and it brings a pop of sweetness that cuts through the spice.
• Red onion: Finely chopped and sautéed until soft, it mellows out and adds a gentle savory backbone without overpowering the dish.
• Olive oil: Just enough to coat the pan and keep the onions from sticking while they soften.
• Ground cumin: This is the spice that makes the filling smell like home, warm and slightly smoky.
• Chili powder: It adds depth and a mild heat that builds without burning, adjust to your comfort level.
• Garlic powder: A quick hit of savory flavor that blends seamlessly into the filling.
• Salt and black pepper: Essential for bringing all the flavors into focus, taste as you go.
• Red enchilada sauce: The glue that holds everything together, I use store-bought when Im rushed and homemade when I want to show off.
• Corn tortillas: They soften beautifully in the oven and soak up the sauce, creating layers that hold their shape when you slice in.
• Shredded Mexican cheese blend: A mix of cheddar and Monterey Jack melts perfectly and creates that golden, bubbly top everyone fights over.
• Cilantro, sour cream, avocado, lime: These garnishes are optional, but they turn a simple casserole into something that feels vibrant and complete.

Instructions

Preheat and prep:

Set your oven to 375°F and lightly grease a 9x13-inch baking dish so nothing sticks. This step sets you up for smooth layering later.

Sauté the onion:

Heat olive oil in a large skillet over medium heat, then add the chopped red onion and cook for 2 to 3 minutes until it turns soft and fragrant.

Build the filling:

Stir in the shredded chicken, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Let everything warm through for 2 to 3 minutes, then remove from heat.

Start layering:

Spread half a cup of enchilada sauce across the bottom of your baking dish to prevent sticking and add moisture. Arrange 4 tortillas over the sauce, tearing them if needed to cover the surface.

First layer of filling:

Spoon half of the chicken mixture over the tortillas, drizzle with half a cup of sauce, and sprinkle with 1 cup of cheese.

Repeat the layers:

Add the remaining tortillas, then the rest of the chicken mixture, another half cup of sauce, and the final cup of cheese. Pour the last half cup of sauce evenly over the top and cover loosely with foil.

Bake covered:

Slide the dish into the oven and bake for 20 minutes so the flavors meld and the tortillas soften.

Finish uncovered:

Remove the foil and bake for another 10 to 15 minutes until the cheese turns golden and bubbly. Let it cool for 10 minutes before slicing so the layers set and dont slide apart.

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One evening, my youngest asked if we could have this instead of takeout pizza. That was the moment I knew it had become more than just dinner, it was comfort we could count on. Now it shows up on birthdays, rainy Sundays, and nights when we just need something warm and familiar without any fuss.

Making It Your Own

Ive swapped the chicken for leftover turkey after Thanksgiving and used shredded pork when I had carnitas in the fridge. Both worked beautifully. If you want more heat, toss in diced jalapeños or use a spicy enchilada sauce, and if youre feeding someone who cant do corn tortillas, flour tortillas layer just as well.

Serving and Storing

This casserole reheats like a dream, just cover it with foil and warm it in a 350°F oven until heated through. I like to serve it with a simple green salad or cilantro lime rice on the side. Leftovers keep in the fridge for up to four days, and honestly, they taste even better once the flavors have had time to settle in together.

What to Watch For

The biggest mistake I made early on was skipping the resting time after baking. It seems small, but those 10 minutes let the layers firm up so you get clean slices instead of a messy scoop. Also, dont skip greasing the dish, even with all that sauce, the edges can still stick if youre not careful.

• Taste your filling before layering and adjust the salt or spice to your liking.
• Use a sharp knife to slice through the tortillas cleanly without dragging the layers.
• If the top starts browning too fast, tent it loosely with foil for the last few minutes.

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This casserole has carried me through hectic weeks and quiet family nights alike. I hope it becomes a staple in your kitchen the way it has in mine.

Recipe Questions & Answers

→ Can I use a different protein in place of chicken?

Yes, cooked turkey or leftover roast poultry work well as substitutes, maintaining the dish's hearty texture and flavor.

→ What type of tortillas are best for layering?

Corn tortillas hold up well and complement the flavors, but flour tortillas can be used if preferred or for a softer texture.

→ How can I increase the spiciness of this dish?

Using hot enchilada sauce or adding diced jalapeños to the filling will add a pleasant kick to the layers.

→ What are good side dishes to serve with this meal?

A crisp green salad or Mexican rice pairs nicely, balancing the rich and cheesy layers.

→ Is this dish suitable for a busy weeknight dinner?

Absolutely. With a 20-minute prep and total cooking time under an hour, it’s convenient without sacrificing comforting flavors.