Comforting Shredded Chicken Enchilada Casserole Delight

This Shredded Chicken Enchilada Casserole is a comforting, quick, and flavor-packed dish that satisfies cravings without any complicated fuss.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Resting Time 5

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups Enchilada Sauce Choose mild or hot based on preference.
1 can Black Beans Drained, other beans can be used as alternatives.
1 can Corn Kernels Drained, frozen corn can work here.
8 pieces Corn Tortillas Cut into strips; can use flour tortillas for a different texture.
2 cups Shredded Cheese Cheddar or Mexican blend, reduced-fat or dairy-free options work well too.
2 tablespoons Olive Oil Perfect for sautéing vegetables.
1 small Onion Diced, ensure fine chopping for even cooking.
1 piece Red Bell Pepper Diced, green bell pepper is a substitution.
1 teaspoon Ground Cumin Enhances the casserole; can be omitted for less spice.
1 teaspoon Chili Powder Adjust according to spice tolerance.
1 teaspoon Garlic Powder Substitution: use fresh garlic, minced, if desired.
3 cups Cooked, Shredded Chicken This is the primary protein source.
Salt and Pepper Adjust according to taste preferences.
Fresh Cilantro For garnish; green onions can be used if preferred.
Sour Cream For serving, optional; Greek yogurt is a healthier alternative.
Lime Wedges For serving, optional; fresh lime juice can also enhance flavors.

Equipment

large skillet
9x13-inch baking dish

Method

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
In a large skillet, heat olive oil over medium heat and sauté diced onion and red bell pepper for about 5 minutes until softened.
Stir in shredded chicken, enchilada sauce, ground cumin, chili powder, and garlic powder; heat for an additional 3 minutes until well combined.
Layer a chicken mixture in the baking dish, followed by tortilla strips, black beans, corn, and cheese.
Repeat the layering process, finishing with the remaining chicken mixture on top.
Cover with aluminum foil and bake for 25 minutes.
Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
Let cool for a few minutes, garnish with fresh cilantro, and serve with sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 2mg

Notes

Ensure even layers for optimal cooking, adjust spices to family preference, and experiment with different cheese blends.

Tried this recipe?

Let us know how it was!