Shredded Chicken Enchilada Casserole: Comfort in Every Bite
By Isabella Quinn
Servings
4
Level
Easy
This Shredded Chicken Enchilada Casserole Recipe is a tasty dish that works well for weeknight and other family meals. Shredded chicken and enchilada sauce layered with cheese and tortilla chips create a tasty, comforting dish with multiple flavors and textures in each bite. Try this recipe for a comforting meal.
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.
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