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Shredded Chicken Enchilada Casserole

Cozy Shredded Chicken Enchilada Casserole for Family Nights

This Shredded Chicken Enchilada Casserole is a comforting, easy-to-customize dish perfect for family nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups cooked, shredded chicken Use store-bought for ease!
  • 1 small onion, diced Yellow or white onions can be substituted.
  • 1 small red bell pepper, diced Any bell pepper variety works.
  • 2 cups enchilada sauce Homemade or store-bought for convenience.
  • 1 teaspoon ground cumin Chili powder can be a spicy alternative.
  • 1 teaspoon chili powder Adjust to suit your taste preferences.
  • 1 teaspoon garlic powder Or swap with 1-2 cloves of minced fresh garlic.
For the Casserole Structure
  • 8 pieces corn tortillas, cut into strips Flour tortillas can be used for a softer option.
  • 2 cups shredded cheese (cheddar or Mexican blend) Reduced-fat or dairy-free options work.
  • 1 can (15 oz) black beans, drained and rinsed Substitute with pinto beans if desired.
  • 1 can (15 oz) corn kernels, drained Frozen corn is a good substitute.
For Cooking
  • 2 tablespoons olive oil Any cooking oil if you prefer.
  • Salt and pepper To taste.
For Garnishing
  • Fresh cilantro, chopped Can be omitted if not desired.
  • Sour cream Optional for serving.
  • Lime wedges Optional for serving.

Equipment

  • Oven
  • skillet
  • Baking Dish

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 skillet over medium heat, add olive oil, then toss in the diced onion and red bell pepper. Sauté for about 5 minutes until soft.
  3. Stir in shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Cook for another 3 minutes until heated through.
  4. Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
  5. Layer the corn tortilla strips over the chicken mixture, followed by half of the black beans, corn, and 1 cup of shredded cheese.
  6. Repeat the layering with the remaining chicken mixture, tortilla strips, black beans, corn, and final cup of cheese.
  7. Cover the casserole 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, then sprinkle with chopped cilantro.
  10. Slice into portions and serve warm with optional sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 9gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Consider making your own enchilada sauce for added flavor. Ensure tortillas are crisp to avoid sogginess.

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