Shredded Chicken Enchilada Casserole Recipe
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.
- 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
