Chicken Enchilada Casserole Cheddar (Printable)
Tender chicken layered with enchilada sauce, corn tortillas, and melted cheddar cheese for a comforting meal.
# What You Need:
→ Chicken
01 - 3 cups cooked shredded chicken breast (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
# How-To:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish evenly.
02 - In a medium skillet over medium heat, sauté diced onion until tender, about 3 minutes. Add minced garlic and cook for 1 minute more. Stir in black beans and corn, then remove from heat.
03 - In a large bowl, mix shredded chicken, sautéed vegetables, and 1/2 cup enchilada sauce until well combined.
04 - Pour 1/2 cup enchilada sauce into the baking dish and spread it evenly over the bottom.
05 - Arrange 4 tortillas over the sauce, overlapping as necessary. Spread half of the chicken mixture evenly on top, then sprinkle with 3/4 cup shredded cheddar cheese.
06 - Repeat layering with 4 more tortillas, remaining chicken mixture, and another 3/4 cup cheddar cheese.
07 - Finish with remaining 4 tortillas, pour over remaining enchilada sauce, and top with the rest of cheddar and Monterey Jack cheeses.
08 - Cover the dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 10 to 15 minutes until bubbly and golden brown on top.
10 - Allow casserole to rest for 10 minutes before slicing. Garnish with chopped cilantro, sliced avocado, and lime wedges. Serve with extra sour cream.
# Expert Tips:
01 -
- It comes together in twenty minutes of actual work while the oven does the heavy lifting.
- Rotisserie chicken means no cooking the protein yourself, making this genuinely achievable on a busy weeknight.
- The layers of cheese and sauce create that creamy, melted interior everyone craves without fussy technique.
- It's endlessly flexible—add jalapeños if your mood is spicy, skip the beans if that's your preference.
02 -
- Don't skip the foil during the first twenty minutes—uncovered baking dries out the top while the inside stays cold.
- Let the casserole rest; cutting into it immediately turns it into a soupy mess, but ten minutes creates layers you can actually see on the plate.
- Taste your enchilada sauce before using it; some brands are significantly saltier than others, so you might want to adjust seasoning in your filling.
03 -
- Drain canned corn and rinsed beans thoroughly—excess moisture is the enemy of a properly textured casserole.
- Monterey Jack cheese is your secret weapon for creaminess; it melts faster and smoother than pure cheddar, creating that restaurant-quality texture.