Chicken Enchilada Casserole Cheddar (Printer-friendly)
A comforting layered dish with tender chicken, enchilada sauce, corn tortillas, and melted cheddar cheese.
# What You'll Need:
→ Chicken
01 - 3 cups cooked chicken breast, shredded (rotisserie or poached)
→ Vegetables & Aromatics
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup canned black beans, rinsed and drained (optional)
05 - 1 cup frozen or canned corn kernels, drained
→ Sauce
06 - 2 cups red enchilada sauce (store-bought or homemade)
→ Dairy
07 - 2 cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese (optional)
09 - ½ cup sour cream (plus extra for serving)
→ Tortillas
10 - 12 small corn tortillas (or flour tortillas for non-gluten-free option)
→ Garnish
11 - ¼ cup chopped fresh cilantro
12 - 1 avocado, sliced
13 - Lime wedges
# How to Prepare:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish evenly.
02 - In a medium skillet over medium heat, sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute. Stir in black beans and corn, then remove from heat.
03 - In a large bowl, mix shredded chicken, sautéed vegetables, and ½ cup enchilada sauce until well combined.
04 - Pour ½ cup enchilada sauce into prepared baking dish, spreading evenly. Layer 4 tortillas over sauce, overlapping as needed.
05 - Top tortillas with half the chicken mixture, then sprinkle with ¾ cup shredded cheddar cheese.
06 - Add another layer of tortillas, remaining chicken mixture, and ¾ cup cheddar cheese.
07 - Top with remaining tortillas, spread remaining enchilada sauce, and sprinkle the rest of cheddar and Monterey Jack cheeses.
08 - Cover dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes, until bubbly and golden.
10 - Let casserole rest 10 minutes before slicing. Garnish with cilantro, avocado slices, and lime wedges. Serve with sour cream.
# Expert Advice:
01 -
- It comes together in under an hour and actually tastes like you spent all afternoon on it.
- The layers mean you get sauce in every bite, and nobody's fighting over dry pieces.
- Leftovers taste even better the next day, which is rare and deeply appreciated on a busy Wednesday.
02 -
- Don't skip the resting step—it's the difference between a casserole that falls apart and one that slices like it was meant to.
- If your tortillas seem dry, warm them briefly before layering so they absorb sauce instead of tear.
- The casserole actually freezes beautifully before baking, which means you can assemble it on Sunday and bake it whenever you need dinner.
03 -
- Shred your own chicken the day before so assembly becomes purely mechanical—no cooking while tired.
- Keep the tortillas warm and pliable while you work by stacking them under a damp kitchen towel so they don't crack when you layer them.