Name: Shredded Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 1 small onion, diced; 1 red bell pepper, diced; 2 cups enchilada sauce; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; Salt and pepper to taste; 2 tablespoons olive oil; 8 corn tortillas, cut into strips; 2 cups shredded cheese (cheddar or Mexican blend); 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; Fresh cilantro, chopped, for garnish; Sour cream, for serving (optional); Lime wedges, for serving (optional)

Introduction

This Shredded Chicken Enchilada Casserole is a comforting and flavorful dish perfect for a family dinner. Layers of tender chicken, seasoned vegetables, beans, and cheese come together to create a hearty and satisfying meal.

A white plate holds a layered dish with two main layers of shredded chicken mixed with black beans and corn visible at the bottom, coated in a rich red sauce. On top, there is a golden-brown melted cheese layer that looks bubbly and slightly crispy. Above this, there is a fresh mix of diced green avocado, red tomato, and purple onion, sprinkled with chopped green cilantro. A dollop of white sour cream sits on the center of the fresh mix, also topped with cilantro. Three lime wedges rest along the edge of the plate. The whole dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken
1 small onion, diced
1 red bell pepper, diced
2 cups enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
8 corn tortillas, cut into strips
2 cups shredded cheese (cheddar or Mexican blend)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Sour cream, for serving (optional)
Lime wedges, for serving (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes.
Step 3: Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and a little salt and pepper. Cook until heated through, about 3 minutes.
Step 4: In the greased baking dish, spread a thin layer of the chicken mixture on the bottom.
Step 5: Place a layer of tortilla strips over the chicken mixture, then half of the black beans, half of the corn kernels, and half of the cheese.
Step 6: Repeat the layers, starting with the chicken mixture, followed by tortilla strips, remaining beans, corn, and cheese. Finish with a layer of the chicken mixture on top.
Step 7: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Step 8: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Step 9: Allow the casserole to cool for a few minutes, then garnish with chopped cilantro.
Step 10: Serve with sour cream and lime wedges on the side, if desired.

Tips & Variations

Use rotisserie chicken for a quick shortcut and extra flavor.
Add diced jalapeños for a spicier kick.
Substitute black beans with pinto beans or kidney beans if preferred.
Try layering with flour tortillas instead of corn for a different texture.
Top with sliced avocado or a drizzle of hot sauce before serving for added richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best results, cover with foil during reheating to retain moisture.

How to Serve

The image shows a white baking dish filled with eight rolled enchiladas arranged in two rows of four, covered with rich red sauce visible around and partially on the enchiladas. The enchiladas are topped with melted light yellow cheese, sprinkled with small white cheese crumbles, and fresh green chopped herbs scattered across the surface. Slices of green jalapeño peppers and avocado wedges are placed on top as garnish, adding fresh color contrast. The white marbled texture under the dish completes the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it covered. Bake it when ready, adding a few extra minutes to the baking time if cold from the fridge.

Can I freeze the leftover casserole?

While it’s best fresh, you can freeze leftover portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Shredded Chicken Enchilada Casserole Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

This Shredded Chicken Enchilada Casserole is a flavorful, layered Mexican-inspired dish featuring tender shredded chicken, sautéed vegetables, black beans, corn, and melty cheese baked to perfection. Perfect for a comforting family dinner, it combines classic enchilada flavors with the ease of a casserole.

Author: Kai
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

Chicken Mixture

2 cups cooked, shredded chicken
1 small onion, diced
1 red bell pepper, diced
2 cups enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil

Other Ingredients

8 corn tortillas, cut into strips
2 cups shredded cheese (cheddar or Mexican blend)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
Fresh cilantro, chopped, for garnish
Sour cream, for serving (optional)
Lime wedges, for serving (optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil to prevent sticking and ensure easy serving.
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until the vegetables are soft and fragrant, about 5 minutes.
Combine Chicken and Spices: Stir in the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and season with salt and pepper. Cook for about 3 minutes until everything is heated through and well combined.
First Layer: Spread a thin layer of the chicken mixture evenly on the bottom of the prepared baking dish.
Add Layers: Place a layer of tortilla strips over the chicken mixture. Then add half of the black beans, half of the corn kernels, and half of the shredded cheese evenly on top.
Repeat Layers: Repeat the layering process starting with the chicken mixture, followed by tortilla strips, remaining beans, corn, and cheese. Finish off with a final layer of the chicken mixture on top.
Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to meld the flavors and heat thoroughly.
Uncover and Brown: Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and lightly golden brown.
Rest and Garnish: Allow the casserole to cool for a few minutes before garnishing with fresh chopped cilantro for a burst of fresh flavor.
Serve: Serve warm with sour cream and lime wedges on the side if desired, adding creamy tang and citrus brightness.

Notes

You can substitute the chicken with shredded turkey or a plant-based alternative for variation.
If you prefer a spicier dish, add chopped jalapeños or a dash of cayenne pepper to the chicken mixture.
Use corn tortillas to keep this recipe gluten-free.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For added crunch, top the casserole with crushed tortilla chips before baking uncovered.

Keywords: Shredded chicken, enchilada casserole, Mexican casserole, baked enchiladas, shredded chicken recipe, easy dinner casserole, gluten-free, Mexican comfort food