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; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 2 cups shredded cheese (cheddar or Mexican blend); 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 that brings the taste of classic Mexican enchiladas into an easy-to-assemble bake. Packed with tender chicken, spicy enchilada sauce, and layers of tortillas, beans, and cheese, it’s perfect for weeknight dinners or casual gatherings.

The image shows a close-up of a plate of enchiladas on a white plate, placed on a white marbled surface. The enchiladas have about two thick layers: the bottom layer is filled with shredded chicken mixed with corn, giving a yellowish and reddish texture, while the top layer is covered in melted orange cheese with a slightly crispy finish. On top of the enchiladas, there is a generous scoop of chunky guacamole made with green avocado pieces, small diced red tomatoes, and finely chopped red onions. A dollop of white sour cream sits in the center, sprinkled with fresh green chopped cilantro, which is also scattered on the food and plate edges. Two lime wedges rest beside the food in the upper corner. 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 salt and pepper to taste. 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 add 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, then 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

For extra flavor, add a chopped jalapeño with the onion and bell pepper for some heat.

Use flour tortillas if you prefer a softer texture in the casserole layers.

Substitute black beans with pinto beans or kidney beans for variety.

Make it vegetarian by omitting the chicken and doubling the beans and vegetables.

Leftover casserole tastes great reheated and can be topped with fresh avocado slices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Cover it tightly with foil and keep it in the refrigerator. When ready, bake as directed, adding a few extra minutes if baking from cold.

What can I substitute for enchilada sauce?

If you don’t have enchilada sauce on hand, you can use a combination of tomato sauce with chili powder, cumin, and garlic powder to mimic the flavor. Alternatively, salsa verde or red salsa works well for a different twist.