Chicken Enchilada Casserole Cheese (Print Version)
A comforting layered dish featuring chicken, enchilada sauce, corn tortillas, and melted cheese.
# What You Need:
→ Chicken
01 - 3 cups cooked shredded chicken breast (approx. 2 large breasts)
→ Vegetables & Aromatics
02 - 1 small yellow onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 cup canned black beans, drained and rinsed
05 - 1 cup frozen corn, thawed
→ Sauce
06 - 2 cups red enchilada sauce (store-bought or homemade)
→ Tortillas
07 - 8 corn tortillas (6-inch), cut into halves or quarters
→ Cheese
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese
→ Garnishes (optional)
10 - 1/4 cup chopped fresh cilantro
11 - 1/4 cup sliced green onions
12 - Sour cream and lime wedges, for serving
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a medium skillet over medium heat, sauté the chopped onion for 3–4 minutes until softened. Add minced garlic and cook for an additional minute.
03 - In a large mixing bowl, combine shredded chicken, sautéed onion and garlic, black beans, corn, and 1/2 cup of enchilada sauce. Mix thoroughly.
04 - Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish.
05 - Arrange half of the tortillas over the sauce, overlapping as needed.
06 - Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 1 cup shredded cheddar and 1/2 cup Monterey Jack cheese.
07 - Repeat with remaining tortillas, chicken mixture, and cheeses, layering evenly.
08 - Pour the remaining enchilada sauce evenly over the layered casserole.
09 - Cover the dish with foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
11 - Allow the casserole to rest for 10 minutes before garnishing with cilantro, green onions, and serving with sour cream and lime wedges.
# Expert Tips:
01 -
- It comes together in under an hour and tastes like you've been cooking all day.
- The cheese pull is real, and there's something deeply satisfying about that golden, bubbly top.
- You can make it with pantry staples or prep it ahead and bake it later when you need dinner fast.
02 -
- Don't skip rinsing the canned beans—that starchy water will make your filling soggy and create a watery casserole instead of a creamy one.
- The 10-minute rest after baking is not optional; it's what keeps this from falling apart when you serve it.
- Your oven temperature matters; too low and the cheese won't bubble properly, too high and the tortillas dry out before the filling heats through.
03 -
- If your enchilada sauce is very thin, simmer it in a separate pan for 5 minutes to reduce and concentrate the flavor.
- Don't shred your cheese until right before you're ready to use it; pre-shredded cheese has anti-caking agents that prevent smooth melting.