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Shredded chicken enchilada casserole with melted cheese and crispy tortilla layers in baking dish

Shredded Chicken Enchilada Casserole

Layers of tender shredded chicken, zesty enchilada sauce, and gooey cheese nestled between crispy tortilla strips for a comforting crowd-pleaser.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 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 1-inch wide strips
  • 2 cups shredded cheese cheddar or Mexican blend
  • 15 ounces black beans drained and rinsed, 1 can
  • 15 ounces corn kernels drained, 1 can
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish
  • sour cream for serving, optional
  • lime wedges for serving, optional

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little olive oil.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes.
  3. Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Cook until heated through, about 3 minutes.
  4. In the greased baking dish, spread a thin layer of the chicken mixture on the bottom.
  5. Place a layer of tortilla strips over the chicken mixture, then add half of the black beans, half of the corn kernels, and half of the cheese.
  6. Add another layer of chicken mixture, then tortilla strips, remaining beans, corn, and cheese. Top with a final layer of chicken mixture.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
  9. Allow the casserole to cool for 5 minutes, then garnish with chopped cilantro. Serve with sour cream and lime wedges on the side, if desired.

Notes

This casserole is great for meal prep and can be made ahead of time and stored in the fridge for up to 3 days. Feel free to add other vegetables like zucchini or spinach for variation. To make it spicier, consider adding diced jalapeños to the chicken mixture. This dish can be easily doubled to feed a crowd at gatherings or family dinners. Leftovers can be stored in an airtight container and reheated thoroughly.