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Shredded Chicken Enchilada Casserole

Comforting Shredded Chicken Enchilada Casserole for Family Joy

A delicious Shredded Chicken Enchilada Casserole that brings warmth and joy to your family dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
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 chicken can save time.
  • 1 medium onion Can substitute with shallots for milder flavor.
  • 1 medium red bell pepper Green bell pepper can be used as an alternative.
  • 2 cups enchilada sauce Look for a spicy version for more heat.
  • 1 teaspoon ground cumin Omit for milder taste if preferred.
  • 1 tablespoon chili powder Adjust the quantity to suit your taste.
  • 1 teaspoon garlic powder Fresh minced garlic is a great alternative.
  • 12 pieces corn tortillas Use flour tortillas for a softer texture.
  • 2 cups shredded cheese (cheddar or Mexican blend) Switch to a dairy-free substitute for lactose-free option.
  • 1 can black beans Can replace with pinto beans for variety.
  • 1 cup corn kernels Frozen corn can be used if fresh is unavailable.
  • 1 tablespoon olive oil Can substitute with avocado oil.
  • to taste salt and pepper Adjust based on the saltiness of the enchilada sauce.
  • fresh cilantro (for garnish) Omit if not a fan.
  • 1 cup sour cream (optional for serving) Greek yogurt can be a healthier substitute.
  • 2 pieces lime wedges (optional for serving) Omit if you prefer no citrus.

Equipment

  • Skillet
  • Baking Dish

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 skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and chopped red bell pepper. Sauté for about 5 minutes until tender.
  3. Stir in the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and a sprinkle of salt and pepper. Cook for about 3 minutes.
  4. Spread a thin layer of the chicken mixture evenly across the bottom of the baking dish.
  5. Layer corn tortilla strips over the chicken mixture, then sprinkle half of the black beans and corn, followed by a generous layer of shredded cheese.
  6. Repeat layering with the remaining chicken mixture, tortilla strips, black beans, corn, and another layer of cheese.
  7. Cover with foil and bake for 25 minutes, ensuring everything is heated through.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
  9. Let the casserole cool for about 5 minutes, then garnish with fresh cilantro.
  10. Serve with optional sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

This casserole is beginner-friendly and can be made ahead of time to save on busy nights.

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