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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.

Ingredients

Scale
  • 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)

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.