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Shredded Chicken Enchilada Casserole

Cozy Shredded Chicken Enchilada Casserole for Family Fun

This Shredded Chicken Enchilada Casserole is a comforting dish that brings the family together for dinner with hearty layers of chicken 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 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Cooked Shredded Chicken Substitution: Store-bought shredded chicken is an excellent time-saver.
  • 1 medium Onion (diced) Can be replaced with shallots for a milder taste.
  • 1 medium Red Bell Pepper (diced) Any bell pepper can be used, or omit if preferred.
  • 2 cups Enchilada Sauce Homemade enchilada sauce can be made for enhanced flavor.
  • 1 teaspoon Ground Cumin Substitution: Chili powder can be used for an extra kick.
  • 1 teaspoon Chili Powder Adjust the amount based on heat preference.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be substituted for a stronger taste.
  • 12 pieces Corn Tortillas (cut into strips) Flour tortillas can be used if preferred.
  • 2 cups Shredded Cheese (cheddar or Mexican blend) Dairy-free cheese is an option for dietary restrictions.
  • 1 can Black Beans Pinto beans can also be used as a substitute.
  • 1 cup Corn Kernels Frozen corn can be used if fresh is unavailable.
  • 1 tablespoon Olive Oil Any cooking oil will work.
  • to taste Salt and Pepper Adjust to taste.
  • 1/4 cup Fresh Cilantro (for garnish) Can be omitted for those who dislike cilantro.
For Serving (Optional)
  • 1 cup Sour Cream Greek yogurt can be a healthier alternative.
  • 2 pieces Lime Wedges Serve with additional lime juice to taste.

Equipment

  • 9x13-inch baking dish
  • Large skillet

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 large skillet over medium heat, add a splash of olive oil and sauté the diced onion and red bell pepper for about 5 minutes.
  3. Stir in the cooked shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper, and heat through for approximately 3 minutes.
  4. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
  5. Add a layer of tortilla strips, followed by half of the black beans, corn, and a handful of shredded cheese.
  6. Repeat the layering with more chicken mixture, tortilla strips, remaining black beans, corn, and top with remaining cheese.
  7. Cover the dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  9. Let the casserole cool for a few minutes, then sprinkle with fresh cilantro before serving.
  10. Serve with optional sour cream and lime wedges for extra flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 750mgPotassium: 400mgFiber: 7gSugar: 2gVitamin A: 450IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

For best results, allow the casserole to rest after baking for a few minutes before serving.

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