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–+ servings
Shredded Chicken Enchilada Casserole

Savor the Flavor: Shredded Chicken Enchilada Casserole Delight

Enjoy this comforting Shredded Chicken Enchilada Casserole, featuring tender chicken and zesty enchilada sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Cooked Shredded Chicken Substitute with store-bought shredded chicken for convenience.
  • 1 medium Onion Can be substituted with shallots for a milder flavor.
  • 1 medium Red Bell Pepper Any color bell pepper works or omit if desired.
  • 2 cups Enchilada Sauce Opt for homemade or store-bought for ease.
  • 1 teaspoon Ground Cumin Substitute with taco seasoning for a different kick.
  • 1 teaspoon Chili Powder Adjust the amount to suit your family’s taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be a flavorful alternative.
  • 12 pieces Corn Tortillas Can be replaced with flour tortillas if preferred.
  • 2 cups Shredded Cheese (Cheddar or Mexican Blend) Substitute with dairy-free cheese for a vegan option.
  • 1 can Black Beans Swap with pinto beans or omit for a lighter casserole.
  • 1 cup Corn Kernels Use frozen or canned corn for convenience.
  • 2 tablespoons Olive Oil Vegetable oil or butter are suitable substitutes.
  • to taste Salt and Pepper Essential seasonings to balance flavors.
  • 1 cup Fresh Cilantro Omit if you're not a fan.
  • for serving Sour Cream Optional accompaniment that elevates the dish's flavors.
  • for serving Lime Wedges Optional accompaniment that elevates the dish's flavors.

Equipment

  • 9x13-inch baking dish
  • large skillet

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 over medium heat, add olive oil and sauté diced onion and red bell pepper for about 5 minutes until tender.
  3. Stir in the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper. Heat through for about 3 minutes.
  4. Spread a thin layer of the chicken mixture in the greased baking dish.
  5. Layer corn tortillas over the chicken, add half the black beans and corn, and sprinkle half of the shredded cheese on top.
  6. Repeat layering with the remaining chicken mixture, tortillas, black beans, corn, and cheese. Top with the last bit of chicken mixture.
  7. Cover the dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  9. Let cool for several minutes before garnishing with fresh cilantro.
  10. Serve with sour cream and lime wedges on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Seasoning is crucial for flavor. Refrigerate any leftovers properly and reheat accordingly.

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