Chicken Enchilada Casserole Cheddar (Printable Version)
Layers of chicken, tortillas, beans, and melted cheddar baked in red sauce for a comforting meal.
# What You'll Need:
→ Chicken
01 - 3 cups cooked shredded chicken breast (about 2 large breasts)
→ Sauce
02 - 2 cups red enchilada sauce (store-bought or homemade)
→ Vegetables
03 - 1 cup finely chopped onion
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup thawed frozen corn kernels
→ Dairy
06 - 2 cups shredded sharp cheddar cheese
07 - 1 cup sour cream (optional, for serving)
→ Tortillas
08 - 10 small corn tortillas (or flour tortillas)
→ Spices & Garnish
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon garlic powder
12 - ½ teaspoon salt
13 - ¼ cup fresh cilantro, chopped (optional)
14 - 1 jalapeño, sliced (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a skillet over medium heat, sauté chopped onion until softened, about 3 minutes. Add ground cumin, chili powder, garlic powder, and salt; cook for 1 more minute. Remove from heat.
03 - In a large bowl, mix shredded chicken, rinsed black beans, thawed corn, sautéed onions, and ½ cup enchilada sauce until well combined.
04 - Spread ½ cup enchilada sauce evenly on the bottom of the prepared baking dish. Layer 5 tortillas over the sauce, tearing to cover completely.
05 - Spread half of the chicken mixture over the tortillas and sprinkle with one third of the shredded cheddar cheese.
06 - Drizzle with ½ cup enchilada sauce.
07 - Repeat layering with remaining tortillas, remaining chicken mixture, another one third of the cheese, and ½ cup sauce.
08 - Finish with remaining cheese and any leftover enchilada sauce evenly spread on top.
09 - Cover casserole with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 to 15 minutes until cheese is bubbling and golden brown.
11 - Allow casserole to rest for 10 minutes before serving. Garnish with cilantro and jalapeño slices if desired. Serve with sour cream on the side.
# Expert Insights:
01 -
- It comes together in under an hour, but tastes like you fussed over it for days.
- The layers stay distinct but meld together into something creamy and deeply satisfying.
- Leftovers taste even better the next day, and it freezes beautifully.
02 -
- Don't skip the resting time—it's the difference between a casserole that holds its shape and one that falls apart into delicious rubble.
- If your enchilada sauce is thin, the casserole will taste watery; if it's thick, the layers stay distinct and creamy without turning soggy.
03 -
- Shred your own cheese from a block instead of using pre-shredded; it melts smoother and tastes sharper.
- If your filling seems dry, add an extra quarter cup of sour cream to the chicken mixture before layering—it keeps everything creamy without thinning the sauce.