Shredded Chicken Enchilada Casserole: Comfort in Every Bite
By Lucas Morgan
This Shredded Chicken Enchilada Casserole is a warm and inviting dish, ideal for busy weeknights or family gatherings. Featuring tender shredded chicken, zesty enchilada sauce, and layers of gooey cheese and crispy tortillas, it's the ultimate in comfort food. This beginner-friendly recipe blends savory flavors and textures, ensuring each bite is packed with satisfaction. Ready to bring comfort to your table? Let's get started!
Ingredients
- •2 cups cooked, shredded chicken (use store-bought for convenience)
- •1 cup onion (diced)
- •1 cup red bell pepper (diced)
- •1 cup enchilada sauce (homemade or store-bought)
- •1 teaspoon ground cumin (or substitute with chili powder)
- •1 teaspoon chili powder (adjust based on spice preference)
- •1 teaspoon garlic powder (or swap for fresh minced garlic (1 clove))
- •6 pieces corn tortillas (cut into strips; flour tortillas can be an alternative)
- •2 cups shredded cheese (cheddar or Mexican blend)
- •1 can black beans (drained and rinsed; kidney or pinto beans are acceptable substitutes)
- •1 cup corn kernels (canned, drained; fresh or frozen corn works well too)
- •2 tablespoons olive oil (for sautéing vegetables)
- •salt (to taste)
- •pepper (to taste)
- •fresh cilantro (for garnish; optional)
- •sour cream (for serving; Greek yogurt is a healthy alternative)
- •lime wedges (for serving; optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
- 2
In a large skillet, heat a splash of olive oil over medium heat.
- 3
Add the diced onion and red bell pepper to the skillet and sauté for about 5 minutes until softened.
- 4
Stir in the cooked, shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper.
- 5
Heat the mixture through for about 3 minutes, allowing the flavors to meld.
- 6
Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
- 7
Layer corn tortilla strips over the chicken mixture, then add half of the black beans, corn, and shredded cheese.
- 8
Repeat the layering with the remaining ingredients, finishing with another layer of corn tortilla strips on top.
- 9
Cover the casserole with aluminum foil and bake for 25 minutes.
- 10
Remove the foil and continue baking for an additional 10 minutes until bubbly and golden.
- 11
Allow the casserole to cool for a few minutes, then garnish with fresh cilantro.
- 12
Serve warm alongside sour cream and lime wedges.
