Go Back
–+ servings
Shredded Chicken Enchilada Casserole

Deliciously Easy Shredded Chicken Enchilada Casserole Recipe

This Shredded Chicken Enchilada Casserole is a comforting and customizable dish that pleases every palate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups cooked, shredded chicken Substitute rotisserie chicken for convenience.
  • 1 small onion, diced Shallots can be used for a milder taste.
  • 1 medium red bell pepper, diced Green bell pepper offers a bolder flavor.
  • 2 cups enchilada sauce Opt for homemade sauce or store-bought.
  • 1 teaspoon ground cumin Chili powder is a great alternative.
  • 1 teaspoon chili powder Adjust based on desired spice level.
  • 1 teaspoon garlic powder Fresh minced garlic can enhance the flavor.
  • 8 pieces corn tortillas, cut into strips Feel free to swap in flour tortillas.
  • 2 cups shredded cheese (cheddar or Mexican blend) A dairy-free blend can be used for vegan options.
  • 1 can (15 oz) black beans, drained and rinsed Pinto beans can be substituted.
  • 1 can (15 oz) corn kernels, drained Frozen corn is also a great alternative.
  • 2 tablespoons olive oil Any neutral oil will work.
  • ... Salt and pepper to taste Always adjust according to your flavor preferences.
  • ... Fresh cilantro, chopped, for garnish Can be replaced with parsley if desired.
  • ... Sour cream, for serving (optional) Greek yogurt is a lighter alternative.
  • ... Lime wedges, for serving (optional) Other citrus options work well too.

Equipment

  • 9x13 inch baking dish
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
  2. In a large skillet, add olive oil, onion, and red bell pepper. Sauté for about 5 minutes until softened.
  3. Add shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Stir and cook for 3 minutes.
  4. Spread a thin layer of the chicken mixture at the bottom of the greased baking dish.
  5. Layer half of the tortilla strips, followed by half of the black beans, corn, and cheese.
  6. Repeat with the remaining chicken mixture, another layer of tortilla strips, black beans, corn, and cheese.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
  8. Allow the casserole to cool for a few minutes and garnish with chopped cilantro.
  9. Serve hot, with optional sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 35mgCalcium: 300mgIron: 3mg

Notes

Using pre-cooked chicken saves time and ensures flavor. Prepare the casserole ahead of time for busy evenings.

Tried this recipe?

Let us know how it was!