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Shredded Chicken Enchilada Casserole

Ultimate Shredded Chicken Enchilada Casserole for Cozy Nights

This Ultimate Shredded Chicken Enchilada Casserole is a comforting dish perfect for cozy nights, featuring layers of tender chicken, enchilada sauce, and gooey cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 4 cups Cooked Shredded Chicken Store-bought to save time
  • 1 medium Onion (Diced) Yellow or white for sweetness
  • 1 medium Red Bell Pepper (Diced) Swap for green if preferred
  • 8 oz Corn Tortillas (Cut into Strips) Flour tortillas can be used for a twist
Saucy Mixture
  • 2 cups Enchilada Sauce Homemade or store-bought
  • 1 teaspoon Ground Cumin Chili powder can be substituted
  • 1 teaspoon Chili Powder Adjust based on spice preference
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great option
Toppings
  • 2 cups Shredded Cheese (Cheddar or Mexican Blend) Can substitute with dairy-free cheese
  • 1 can Black Beans Pinto beans can be used or omit for veggie version
  • 1 cup Corn Kernels Frozen corn works well
  • 0.25 cup Fresh Cilantro (Chopped, for Garnish) Optional
Cooking and Serving
  • 1 tablespoon Olive Oil For sautéing veggies
  • to taste Salt and Pepper Essential for seasoning
  • 1 cup Sour Cream (Optional for Serving) Greek yogurt can be a healthier alternative
  • 2 wedge Lime Wedges (Optional for Serving) Squeeze over before serving

Equipment

  • 9x13-inch baking dish
  • skillet

Method
 

Preparation Steps
  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 1 tablespoon of olive oil over medium heat. Add diced onion and red bell pepper, sautéing until tender, around 5 minutes.
  3. Add shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper to the skillet. Cook for 3 minutes until heated through.
  4. Spoon half of the chicken mixture into the greased baking dish, adding a layer of corn tortilla strips, black beans, corn, and cheese on top.
  5. Repeat layering process with the remaining chicken mixture, tortilla strips, black beans, corn, and cheese.
  6. For the final layer, add the remaining chicken mixture on top.
  7. Cover the dish with aluminum foil and bake for 25 minutes.
  8. Remove foil and bake for an additional 10 minutes until cheese is golden brown and bubbly.
  9. Let the casserole cool for a few minutes, garnish with fresh cilantro, and serve with sour cream and lime wedges.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Let the casserole rest for a few minutes after baking for easier serving. Experiment with different cheese blends and adjust spice levels to taste.

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