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Shredded Chicken Enchilada Casserole

Irresistible Shredded Chicken Enchilada Casserole Delight

A flavorful and easy Shredded Chicken Enchilada Casserole that brings warmth and nostalgia to any family gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Enchilada Sauce The base flavor; supports moisture and spicing.
  • 1 small Onion, diced Provides sweetness and aroma when sautéed.
  • 1 Red Bell Pepper, diced Adds color and crunchy texture.
  • 2 cups Shredded Cheese Cheddar or Mexican blend for creaminess and binding.
  • 1 can Black Beans, drained and rinsed Adds fiber and texture.
  • 1 can Corn Kernels, drained Incorporates sweetness and additional flavor.
  • 8 Corn Tortillas, cut into strips Forms layers and structure within the casserole.
  • 2 tbsp Olive Oil Used for sautéing the vegetables.
  • 1 tsp Ground Cumin Enhances flavor depth and warmth.
  • 1 tsp Chili Powder Adds spiciness; adjust based on heat preference.
  • 1 tsp Garlic Powder For an aromatic essence and familiarity.
  • Salt and Pepper Essential for enhancing overall flavors.
  • 1 Cooked Shredded Chicken Adds protein and main flavor; store-bought option available.
For the Garnish
  • Cilantro Freshness and color accent.
  • Sour Cream Creamy accompaniment, optional.
  • Lime Wedges Brightness and acidity contrast, optional.

Equipment

  • Oven
  • Large Skillet
  • 9x13 inch 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 large skillet, heat olive oil over medium heat and sauté diced onion and red bell pepper for about 5 minutes until tender.
  3. Stir in cooked shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper, cooking for another 3 minutes.
  4. Spread a layer of the chicken mixture in the greased baking dish, then layer with half the tortilla strips, black beans, corn, and 1 cup of cheese.
  5. Repeat layers with remaining chicken mixture, tortilla strips, black beans, corn, and top with another cup of cheese.
  6. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
  7. Cool for about 5 minutes before garnishing with cilantro and serving with optional sour cream and lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Utilize pre-cooked shredded chicken to save time. Allow casserole to cool for easier slicing, and feel free to adjust spice levels to preference.

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