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Shredded Chicken Enchilada Casserole

Comforting Shredded Chicken Enchilada Casserole Delight

This Shredded Chicken Enchilada Casserole is a satisfying and easy dinner, featuring layers of shredded chicken, zesty enchilada sauce, and melted cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups cooked shredded chicken store-bought shredded chicken can be used for convenience
  • 1 small onion, diced shallots or green onions can work in place of onion
  • 1 cup red bell pepper, diced any bell pepper color can be used
  • 2 cups enchilada sauce homemade enchilada sauce offers a fresher taste
  • 1 tsp ground cumin ground coriander can be used for a different twist
  • 1 tsp chili powder adjust measurement based on spice tolerance, or use paprika for mildness
  • 1 tsp garlic powder fresh minced garlic (1 clove) can provide a fresher flavor
  • 8 pieces corn tortillas, cut into strips flour tortillas or tortilla chips can substitute
  • 2 cups shredded cheese reduced-fat cheese or dairy-free alternatives are options
  • 1 can black beans, drained and rinsed pinto beans or more corn can be used for vegetarian options
  • 1 can corn kernels, drained fresh or frozen corn can be used
  • 2 tbsp olive oil any cooking oil can be used
  • to taste salt sea salt or seasoned salt could offer a different flavor profile
  • to taste black pepper
  • for garnish fresh cilantro green onions or parsley could also work
  • for serving sour cream Greek yogurt can be a healthier alternative
  • for serving lime wedges lemon wedges can be used instead

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for about 5 minutes until soft and fragrant.
  3. Stir in the cooked shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and a pinch of salt and pepper into the skillet. Cook for approximately 3 minutes, stirring until well combined and heated through.
  4. Spread a thin layer of the chicken mixture on the bottom of your greased baking dish.
  5. Layer the corn tortilla strips over the chicken mixture, ensuring they cover the surface evenly. Sprinkle half of the black beans, corn kernels, and 1 cup of shredded cheese over the tortillas.
  6. Repeat the layering process with another layer of the chicken mixture, followed by the remaining tortilla strips, black beans, corn, and the rest of the cheese on top.
  7. Cover the baking dish tightly with foil and bake for 25 minutes.
  8. Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and golden brown.
  9. Allow the casserole to cool for a few minutes before serving. Garnish with fresh cilantro and serve with optional sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Allow the casserole to rest for about 10 minutes after baking for easier serving. Consider making your own enchilada sauce for a fresher taste.

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