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–+ servings
Shredded Chicken Enchilada Casserole

Savor Every Bite of Shredded Chicken Enchilada Casserole

This Shredded Chicken Enchilada Casserole is a delicious and comforting dish perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casseroles
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups cooked shredded chicken store-bought options reduce prep time
  • 1 small onion, diced yellow or white onion works well
  • 1 red bell pepper, diced green bell pepper can be substituted
  • 2 cups enchilada sauce homemade or store-bought
  • 1 tsp ground cumin can be substituted with chili powder
  • 1 tsp chili powder adjust to your heat preference
  • 1 tsp garlic powder can swap for minced garlic
  • 8 corn tortillas, cut into strips flour tortillas can be used as alternative
  • 2 cups shredded cheese (cheddar or Mexican blend) reduced-fat or dairy-free options available
  • 1 can black beans, drained and rinsed pinto beans can be used instead
  • 1 can corn kernels, drained frozen corn is a good option too
  • 2 tbsp olive oil any cooking oil can work
  • to taste salt and pepper
  • fresh cilantro, for garnish omit if allergic
  • sour cream, optional, for serving Greek yogurt is a healthier alternative
  • lime wedges, optional, for serving

Equipment

  • 9x13-inch baking dish
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and 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 and sauté for about 5 minutes until softened.
  3. Stir in the cooked shredded chicken, enchilada sauce, ground cumin, chili powder, and garlic powder. Season with salt and pepper. Cook for about 3 minutes until heated through.
  4. Spread a thin layer of the chicken mixture in the bottom of the greased baking dish.
  5. Place half of the corn tortilla strips on top of the chicken mixture, followed by half the black beans, half the corn, and 1 cup of shredded cheese.
  6. Repeat the layering process with the remaining chicken mixture, corn tortilla strips, black beans, corn, and another cup of cheese.
  7. Cover with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
  9. Let the casserole cool for a few minutes, garnish with fresh cilantro, and serve with sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 900mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 30mgIron: 10mg

Notes

Use pre-cooked shredded chicken to save time. Ensure layers are even for consistent heating. Let cool a few minutes after baking for easier slicing.

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