Chicken Enchilada Cheddar Casserole (Printable Version)

Tender chicken and cheddar layered with enchilada sauce and corn tortillas for a flavorful bake.

# 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 - 1/2 cup sour cream (plus extra for serving)

→ Tortillas

10 - 12 small corn tortillas (or flour tortillas for non-gluten-free option)

→ Garnish (optional)

11 - 1/4 cup chopped fresh cilantro
12 - 1 avocado, sliced
13 - Lime wedges

# Directions:

01 - Preheat the oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
02 - In a medium skillet over medium heat, cook the diced onion until soft, about 3 minutes. Add minced garlic and cook for one more minute. Stir in black beans and corn, then remove from heat.
03 - In a large bowl, mix shredded chicken, sautéed vegetables, and 1/2 cup of enchilada sauce until evenly combined.
04 - Pour 1/2 cup enchilada sauce into the prepared baking dish and spread evenly across the bottom.
05 - Arrange 4 tortillas over the sauce, overlapping as needed. Top with half the chicken mixture and sprinkle with 3/4 cup shredded cheddar cheese.
06 - Repeat the layering with 4 tortillas, the remaining chicken mixture, and another 3/4 cup cheddar cheese.
07 - Add a final layer of 4 tortillas, the remaining enchilada sauce, and the remaining shredded cheddar cheese along with Monterey Jack cheese if using.
08 - Cover the dish with aluminum foil and bake for 20 minutes.
09 - Remove the foil and bake an additional 10 to 15 minutes until the casserole is bubbly and golden on top.
10 - Allow the casserole to rest for 10 minutes before slicing. Garnish with chopped cilantro, sliced avocado, and lime wedges. Serve with sour cream.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The layers mean every forkful gets cheese, chicken, and sauce in perfect balance.
  • You can assemble it ahead and bake it when you're ready, making weeknight dinners actually manageable.
02 -
  • Don't skip the resting time after baking, or your casserole will fall apart when you cut it; those ten minutes make the difference between a beautiful slice and a crumbly mess.
  • Drain your beans and corn thoroughly so the casserole doesn't end up watery, which is the one thing that can ruin an otherwise perfect dish.
  • If your enchilada sauce seems thin or watery, use it anyway but don't add the full amount; you can always add more later if needed.
03 -
  • Use rotisserie chicken from the grocery store deli counter—it saves 30 minutes and tastes professional without any extra work from you.
  • Monterey Jack cheese melts faster and creamier than cheddar alone, so blending the two gives you the flavor of cheddar with the texture of comfort.

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