Description
A delicious and hearty Shredded Chicken Enchilada Casserole layered with tender chicken, sautéed vegetables, black beans, corn, and melty cheese, all baked to perfection with savory enchilada sauce. This casserole is an easy, crowd-pleasing meal perfect for weeknight dinners or casual gatherings, served with fresh cilantro, sour cream, and lime wedges for added zing.
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
Casserole & Toppings
- 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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly with olive oil to prevent sticking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft and fragrant, about 5 minutes.
- Combine Chicken and Spices: Stir in the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper. Cook together, stirring occasionally, until the mixture is heated through, approximately 3 minutes.
- Layer the Casserole – First Layer: Spread a thin layer of the chicken mixture evenly on the bottom of the prepared baking dish.
- Add Tortilla and Beans: Place a layer of tortilla strips over the chicken mixture, then sprinkle half of the black beans, half of the corn kernels, and half of the shredded cheese evenly over the tortillas.
- Repeat Layers: Repeat the layering process starting again with the chicken mixture, followed by the remaining tortilla strips, black beans, corn, and cheese. Finish with a final layer of chicken mixture on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and ingredients to heat thoroughly.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and lightly golden brown.
- Cool and Garnish: Allow the casserole to cool for a few minutes after baking. Garnish with freshly chopped cilantro for a bright finish.
- Serve: Serve warm with optional sour cream and lime wedges on the side to add creaminess and a citrusy kick.
Notes
- Use cooked chicken from rotisserie or leftover chicken for convenience.
- If you prefer a spicier casserole, add chopped jalapeños or extra chili powder to the chicken mixture.
- For a gluten-free option, ensure the enchilada sauce and tortillas are certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Feel free to swap corn tortillas with flour tortillas if preferred, though it may affect texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken Enchilada Casserole, Shredded Chicken, Baked Mexican Casserole, Easy Dinner, Mexican Comfort Food
