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Shredded Chicken Enchilada Casserole

Shredded Chicken Enchilada Casserole for Cozy Family Nights

This Shredded Chicken Enchilada Casserole is a warm and creamy dish that's perfect for family nights, combining tender chicken with zesty sauce and gooey cheese.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Cooked, Shredded Chicken Consider using store-bought shredded chicken for convenience.
  • 1 small Onion, diced Provides sweetness and depth of flavor.
  • 1 medium Red Bell Pepper, diced Adds vibrant color and a sweet crunch.
  • 2 cups Enchilada Sauce Opt for mild or spicy based on preference.
  • 1 tsp Ground Cumin Enhances the dish's earthy flavor.
  • 1 tsp Chili Powder Adds warmth and depth.
  • 1 tsp Garlic Powder Provides a savory base note.
  • 8 pieces Corn Tortillas, cut into strips Serves as the structural component, holding layers together.
  • 2 cups Shredded Cheese, cheddar or Mexican blend Use lower-fat cheese or dairy-free alternatives if desired.
  • 1 can Black Beans, drained and rinsed Adds fiber and texture.
  • 1 can Corn Kernels, drained Adds sweetness and texture.
  • 2 tbsp Olive Oil For sautéing vegetables.
  • to taste Salt and Pepper Enhances overall flavor.
  • Chopped Fresh Cilantro For garnish.
  • Sour Cream and Lime Wedges For serving, optional.

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Step-by-Step Instructions for Shredded Chicken Enchilada Casserole
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion and red bell pepper for about 5 minutes, until tender and fragrant.
  3. Stir in the cooked, shredded chicken, 2 cups of enchilada sauce, ground cumin, chili powder, garlic powder, and salt and pepper to taste. Cook for an additional 3 minutes.
  4. Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
  5. Layer half of the cut corn tortillas over the chicken mixture, followed by half of the drained black beans, corn, and shredded cheese.
  6. Repeat the layering process with the remaining chicken mixture, tortilla strips, black beans, corn, and cheese, finishing with a layer of chicken mixture on top.
  7. Cover the dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  9. Let the casserole cool for a few minutes, garnish with chopped cilantro, then serve with sour cream and lime wedges.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 25mgIron: 15mg

Notes

Customize with your favorite vegetables or spices to make this casserole uniquely yours. Allow to sit after baking for the best texture.

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