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Shredded Chicken Enchilada Casserole

Decadent Shredded Chicken Enchilada Casserole Your Family Will Love

Comforting layers of shredded chicken, zesty enchilada sauce, and gooey cheese make this Shredded Chicken Enchilada Casserole a must-try family dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Cooked Shredded Chicken Store-bought shredded chicken is acceptable if fully cooked and seasoned.
  • 1 small Onion, diced Shallots can give a milder taste if desired.
  • 1 Red Bell Pepper, diced Substitute with any bell pepper or omit if preferred.
  • 2 cups Enchilada Sauce Use homemade or canned based on your preferences.
  • 1 tsp Ground Cumin Chili powder can be a suitable alternative.
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder Use fresh garlic if you prefer a bolder flavor.
  • 8 Corn Tortillas, cut into strips Substitute with flour tortillas for a different texture.
  • 2 cups Shredded Cheese (Cheddar or Mexican blend) Opt for reduced-fat or dairy-free options as needed.
  • 1 can Black Beans, drained and rinsed Feel free to swap for pinto beans or more veggies.
  • 1 can Corn Kernels, drained Frozen corn serves as an excellent fresh alternative.
  • 2 tbsp Olive Oil Can also use vegetable or canola oil interchangeably.
  • Salt & Pepper Adjust according to your taste.
  • Fresh Cilantro (for garnish) Omit if you’re not a fan.
  • Sour Cream (optional, for serving) Greek yogurt is a lighter substitute.
  • Lime Wedges (optional, for serving) Adds a zesty brightness.

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a large skillet, heat olive oil over medium heat. Sauté the diced onion and red bell pepper for about 5 minutes until soft.
  3. Stir in the cooked shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and salt and pepper. Cook until heated through, about 3 minutes.
  4. Spread a thin layer of the chicken mixture at the bottom of the greased baking dish.
  5. Layer corn tortillas over the chicken mixture, followed by half of the black beans, corn kernels, and shredded cheese.
  6. Repeat the layering process with the remaining chicken mixture, tortilla strips, black beans, corn, and top with shredded cheese.
  7. Cover with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden.
  9. Let it cool for a few minutes before garnishing with freshly chopped cilantro.
  10. Serve with optional sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

For best results, allow the casserole to cool before serving, and use fresh ingredients whenever possible.

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