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Shredded Chicken Enchilada Casserole Recipe

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★★★★★

4.9 from 113 reviews

This Shredded Chicken Enchilada Casserole is a comforting and flavorful baked dish that layers tender shredded chicken, sautéed vegetables, black beans, corn, and melty cheese over crispy corn tortillas, all smothered in zesty enchilada sauce. Perfect for a family dinner, it combines classic Mexican flavors with simple, wholesome ingredients for a satisfying meal.

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

Other Ingredients

  • 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

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil to prevent sticking.
  2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper and sauté until soft and translucent, approximately 5 minutes, enhancing their natural sweetness and flavor.
  3. Combine Chicken Mixture: Stir in the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper into the skillet. Cook the mixture for about 3 minutes until heated through and well combined, allowing the spices to infuse the chicken.
  4. Layer Ingredients: In the prepared baking dish, spread a thin layer of the chicken mixture on the bottom. Then create the first layer of tortilla strips, followed by half of the black beans, half of the corn kernels, and half of the shredded cheese.
  5. Repeat Layers: Repeat the layering process starting with the chicken mixture, then tortilla strips, the remaining beans, corn, and cheese. Finish by spreading a final layer of chicken mixture on top to seal in all the flavors.
  6. Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes.
  7. Bake Uncovered: Remove the foil and bake for an additional 10 minutes, allowing the cheese to become bubbly and lightly golden brown for a deliciously crispy top.
  8. Cool and Garnish: Let the casserole cool for a few minutes after baking. Garnish with freshly chopped cilantro for a fresh pop of color and flavor.
  9. Serve: Serve warm with optional sour cream and lime wedges on the side to add creaminess and a tangy zest to each bite.

Notes

  • You can substitute the shredded chicken with rotisserie chicken for convenience.
  • Use gluten-free corn tortillas to make this casserole gluten-free.
  • For added heat, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
  • Leftover casserole can be stored in an airtight container in the fridge for up to 3 days.
  • To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.

Keywords: shredded chicken, enchilada casserole, baked enchiladas, Mexican casserole, chicken enchiladas, easy dinner, comfort food

Find it online: https://topreci.com/shredded-chicken-enchilada-casserole-recipe/