Shredded Chicken Enchilada Casserole: Easy Comfort Food for Any Gathering

By Olivia HayesAug 22, 2026

Servings

Level

Easy

This Shredded Chicken Enchilada Casserole combines tender shredded chicken with zesty enchilada sauce and gooey cheese, all layered between crispy tortilla strips. It’s a comforting dish that’s perfect for weeknight dinners or special gatherings, with customizable options for every palate. Whether you stick to the classic recipe or add extra veggies, this crowd-pleaser promises hearty, satisfying flavors with every bite.

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

In a large skillet over medium heat, add olive oil and sauté the diced onion and red bell pepper for about 5 minutes.

Add the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and salt and pepper to the skillet.

Stir well and cook for about 3 minutes until the mixture is heated through.

Spread a thin layer of the chicken mixture at the bottom of the greased baking dish.

Layer half of the tortilla strips, followed by half of the black beans, corn, and cheese.

Repeat the layers with the remaining chicken mixture, tortilla strips, black beans, corn, and cheese.

Cover the casserole with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10 minutes until the cheese is golden and bubbly.

Allow the casserole to cool for a few minutes, then garnish with fresh cilantro.

Serve hot with optional sour cream and lime wedges.

Shredded Chicken Enchilada Casserole: Easy Comfort Food for Any Gathering

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Dinner American One Pot

Shredded Chicken Enchilada Casserole: Easy Comfort Food for Any Gathering

By Olivia HayesAug 22, 2026

Servings

Level

Easy

Jump to recipe

Ingredients

Servings4

•2 cups cooked, shredded chicken (substitute for rotisserie chicken if desired)
•1 small onion (diced)
•1 red bell pepper diced
•2 cups enchilada sauce (opt for homemade or store-bought)
•1 teaspoon ground cumin (chili powder is a great alternative)
•1 teaspoon chili powder (adjust based on desired spice level)
•1 teaspoon garlic powder (fresh minced garlic can enhance the dish)
•8 corn tortillas cut into strips (substitute with flour tortillas for different texture)
•2 cups shredded cheese (cheddar or Mexican blend)
•1 can black beans (15 oz, drained and rinsed)
•1 can corn kernels (15 oz, drained)
•2 tablespoons olive oil (any neutral oil can be used)
•salt (to taste)
•pepper (to taste)
•fresh cilantro (chopped, for garnish)
•sour cream (for serving (optional))
•lime wedges (for serving (optional))

Instructions

1
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2
In a large skillet over medium heat, add olive oil and sauté the diced onion and red bell pepper for about 5 minutes.
3
Add the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and salt and pepper to the skillet.
4
Stir well and cook for about 3 minutes until the mixture is heated through.
5
Spread a thin layer of the chicken mixture at the bottom of the greased baking dish.
6
Layer half of the tortilla strips, followed by half of the black beans, corn, and cheese.
7
Repeat the layers with the remaining chicken mixture, tortilla strips, black beans, corn, and cheese.
8
Cover the casserole with aluminum foil and bake for 25 minutes.
9
Remove the foil and continue baking for an additional 10 minutes until the cheese is golden and bubbly.
10
Allow the casserole to cool for a few minutes, then garnish with fresh cilantro.
11
Serve hot with optional sour cream and lime wedges.