Chicken Enchilada Casserole with Layered Tortillas

• Quartered corn tortillas cover a square dish without thick folded seams. Small overlaps create a continuous layer that supports clean slices after resting.
• Black beans extend the chicken while keeping the filling substantial. Draining and rinsing them prevents excess liquid from diluting the enchilada sauce.
• Sauce is divided deliberately among the base, filling, and top. That distribution softens every tortilla without turning the center into a loose, spoonable mixture. No layer is left completely dry.

Ingredient notes

• Cooked chicken: Separate the meat into thin strands so it distributes through all three layers. A mix of light and dark meat stays tender during the covered bake. Remove any seasoned skin and small bones before measuring.
• Corn tortillas: Six-inch tortillas bring structure and a toasted corn flavor. Quartering them makes corners useful; flour tortillas can become gummy beneath the sauce.
• Enchilada sauce: A 425 g can supplies enough moisture without flooding the dish. Choose mild or medium heat, then control extra spice with the optional jalapeño garnish.
• Black beans: Rinse until the water runs clear, then drain well. Surface liquid makes the filling slide when the casserole is cut.
• Cheese: Monterey Jack melts smoothly while sharp cheddar adds flavor and color. Grate from blocks for strands that spread evenly across each layer. Keep the cheeses separate until assembly so their proportions remain fully consistent from bottom to top.

1. 1Season the filling

   Heat the oven to 375°F (190°C). Combine the shredded chicken, black beans, corn, cumin, oregano, and 170 g enchilada sauce in a bowl. Fold until the sauce lightly coats everything. Spread 60 g sauce across the bottom of a 9-inch square baking dish, reaching the corners to protect the first tortillas.

2. 2Build three even layers

   Quarter the tortillas. Arrange eight pieces over the sauce with narrow overlaps, trimming one piece if needed. Add one-third of the chicken filling and one-quarter of both cheeses. Repeat twice, pressing each filling layer level all the way to the edges. The top should finish with tortillas rather than exposed chicken.

   

3. 3Sauce, cover, and bake

   Spread the remaining enchilada sauce over the top tortillas, making sure dry corners receive a thin coat. Cover the dish tightly with foil and bake for 20 minutes. Remove the foil, scatter over the remaining Monterey Jack and cheddar, then bake uncovered for 15 minutes, until the cheese is fully melted and the sauce bubbles at the perimeter.

   

4. 4Rest for clean portions

   Set the casserole on a rack for 15 minutes. The layers will settle and the cheese will become easier to cut. Run a thin knife around the edges, then divide the dish into 6 squares with a serrated knife. Finish with scallions and cilantro. Add sour cream at the table rather than across the entire casserole. Wipe the knife between cuts for clearly visible, tidy layers on every dinner plate.

• Coat the dish before adding tortillas. A dry bottom layer sticks and tears when the first portion is lifted.
• Keep tortilla overlaps narrow. Thick stacks stay firm while the surrounding single layer softens, creating uneven slices.
• Push filling into the corners. Empty borders collapse during cutting and leave the center taller than the outside pieces.
• Cover during the first bake. The enclosed moisture softens the tortillas before the cheese is asked to brown.
• Honor the 15-minute rest. Cutting immediately sends sauce and beans into the empty space beside each serving instead of holding a tidy square firmly together intact.

Top each square with scallions, cilantro, and a small spoonful of sour cream. A crunchy cabbage salad with lime keeps the plate fresh, while avocado adds richness without more melted cheese. Six portions make a full dinner with salad. For a larger table, cut 9 smaller squares and serve rice and sliced tomatoes alongside the casserole, with lime wedges for brightness.