Shredded Chicken Enchilada Casserole

Introduction

Shredded Chicken Enchilada Casserole is the kind of dish that brings everyone together. Whether it’s a busy weeknight or a festive gathering, this hearty casserole is easy to prepare and packed with flavor. The combination of tender chicken, zesty enchilada sauce, and gooey cheese layered with crispy tortilla strips provides a comforting meal that warms the soul. I can’t help but think of cozy nights spent with family, gathered around the table, all digging in to share a delicious meal.

Why you’ll love this dish

There are plenty of reasons to whip up this Shredded Chicken Enchilada Casserole. First off, it’s a one-pan wonder that saves both time and cleanup. Perfect for weeknight dinners, this dish comes together quickly and will have your family asking for seconds. It’s also incredibly budget-friendly, utilizing ingredients that you probably already have in your pantry. Plus, the flavors are rich and satisfying, making it kid-approved for picky eaters.

"This is hands-down the best casserole I’ve ever made! My kids couldn’t get enough!"

How this recipe comes together

Making this casserole is as easy as 1-2-3. First, you sauté the veggies and mix in the chicken and spices to create a delicious filling. Then, it’s all about layering. You’ll combine the filling with tortilla strips, beans, corn, and cheese in a baking dish. Finally, it’s into the oven for a delightful bake that results in bubbly, cheesy perfection. You’ll love how straightforward it is to prepare—perfect for busy evenings.

What you’ll need

To create your Shredded Chicken Enchilada Casserole, gather the following 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 and lime wedges (for serving, optional)

Feel free to swap out the chicken for shredded beef or a plant-based alternative if desired!

Directions to follow

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
3. Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and season with salt and pepper. Heat through for about 3 minutes.
4. Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
5. Layer tortilla strips over the chicken mixture, followed by half of the black beans, corn, and cheese.
6. Repeat the layering process: start again with the chicken mixture, followed by tortilla strips, remaining black beans, corn, and cheese. Top with a final layer of the chicken mixture.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbling and lightly golden.
9. Allow to cool for a few minutes, then garnish with chopped cilantro. Serve with sour cream and lime wedges if desired.

Best ways to enjoy it

There’s no wrong way to enjoy this Shredded Chicken Enchilada Casserole, but here are a few suggestions to elevate your meal. Consider serving it with a fresh side salad to balance the richness. For a fun twist, try topping it with sliced avocados or pickled jalapeños for some added flair. If you’re in the mood for something light, pairing it with a zesty lime wedge can cut through the creaminess beautifully.

Storage and reheating tips

Proper storage is essential to keep your casserole fresh. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months—just be sure to wrap it tightly to prevent freezer burn. Reheating is simple: just pop it in the oven at 350°F (175°C) until heated through, or microwave individual portions for quicker meals.

Helpful cooking tips

To ensure your Shredded Chicken Enchilada Casserole turns out perfectly every time, here are a few pro tips. Precook your chicken or grab a rotisserie chicken for convenience. This dish is quite forgiving; if you have leftover veggies—such as zucchini or spinach—feel free to toss them in for added nutrition. Be sure not to skip the cilantro garnish—it really brightens the dish!

Creative twists

This versatile recipe invites plenty of creative variations. Swap out the black beans for kidney beans, or use green enchilada sauce for a different flavor profile. If you’re looking for a healthier option, you can replace tortillas with zucchini noodles. Going meatless? Just use your favorite plant-based protein for a delicious vegetarian version.

Common questions

What is the prep time for this casserole?
Preparation takes about 15-20 minutes, making it a quick option for any night of the week.

Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas add a traditional touch, you can easily substitute flour tortillas if preferred.

How do I know if it’s cooked through?
The casserole is done when the cheese is bubbling and lightly golden, which usually takes about 35 minutes of total baking time.

This Shredded Chicken Enchilada Casserole is not just a recipe; it’s a delicious way to bring loved ones together for a hearty meal. Perfect for any occasion, this dish will quickly become a family favorite!

Shredded Chicken Enchilada Casserole

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A hearty casserole with tender shredded chicken, zesty enchilada sauce, and gooey cheese layered with crispy tortilla strips, perfect for busy weeknights or family gatherings.

• Author: ayoboyo021gmail-com
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 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 and lime wedges (for serving, optional)

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Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
3. Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and season with salt and pepper. Heat through for about 3 minutes.
4. Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
5. Layer tortilla strips over the chicken mixture, followed by half of the black beans, corn, and cheese.
6. Repeat the layering process with the remaining ingredients and top with a final layer of the chicken mixture.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbling and lightly golden.
9. Allow to cool for a few minutes, then garnish with chopped cilantro. Serve with sour cream and lime wedges if desired.

Notes

Feel free to swap out the chicken for shredded beef or a plant-based alternative. For added nutrition, you can incorporate leftover veggies like zucchini or spinach.