Chicken Enchilada with Cheese (Print Version)

Hearty layers of chicken, enchilada sauce, and melted cheese make this dish a comforting choice for any meal.

# 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 - ½ teaspoon garlic powder
09 - ½ teaspoon salt
10 - ¼ 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 - ¼ cup chopped fresh cilantro
15 - ½ cup sour cream
16 - 1 avocado, sliced
17 - 1 lime, cut into wedges

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add chopped red onion and sauté for 2 to 3 minutes until softened.
03 - Stir in shredded chicken, black beans, thawed corn, cumin, chili powder, garlic powder, salt, and black pepper. Cook for 2 to 3 minutes until heated through. Remove from heat.
04 - Spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Place 4 corn tortillas over the sauce, tearing to fit the dish if necessary.
06 - Spread half of the chicken mixture over the tortillas, drizzle with ½ cup enchilada sauce, and sprinkle with 1 cup of shredded cheese.
07 - Layer remaining 4 tortillas, then the remaining chicken mixture, followed by ½ cup sauce and 1 cup cheese.
08 - Pour the final ½ cup of enchilada sauce evenly over the top. Cover loosely with aluminum foil.
09 - Bake covered for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until cheese is melted, bubbly, and golden brown.
10 - Allow casserole to cool for 10 minutes before slicing. Garnish with cilantro, sour cream, avocado slices, and lime wedges if desired.

# Expert Suggestions:

01 -
  • It uses ingredients you probably already have, so no last-minute grocery run needed.
  • The leftovers taste even better the next day, which means easy lunches all week.
  • You can assemble it hours ahead and just pop it in the oven when youre ready.
02 -
  • Rinse the black beans thoroughly or the casserole can taste tinny and dull.
  • Let the casserole rest after baking or youll end up with a soupy mess on the plate instead of neat slices.
  • If your enchilada sauce is too thick, thin it with a splash of chicken broth so it spreads easily.
03 -
  • Assemble the whole casserole in the morning, cover it tightly, and refrigerate until dinnertime so you can bake it fresh without any stress.
  • For extra richness, stir a few spoonfuls of sour cream into the chicken filling before layering.
  • If you have leftover enchilada sauce, warm it and drizzle it over individual servings for an extra saucy finish.

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