Dinner

Shredded Chicken Enchilada Casserole Recipe

Name: Shredded Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 1 small onion, diced; 1 red bell pepper, diced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 2 cups enchilada sauce; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; Salt and pepper to taste; 8 corn tortillas, cut into strips; 2 cups shredded cheese (cheddar or Mexican blend); 2 tablespoons olive oil; Fresh cilantro, chopped, for garnish; Sour cream, for serving (optional); Lime wedges, for serving (optional)

ByGabriel Langdon January 24, 2026January 24, 2026

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Introduction

This Shredded Chicken Enchilada Casserole is a hearty and flavorful dish perfect for a family dinner or a casual gathering. Layers of tender chicken, seasoned vegetables, beans, and cheese come together baked to bubbly perfection. It’s easy to assemble and full of comforting Mexican-inspired flavors.

The image shows a close-up of a plate of enchiladas on a white plate, placed on a white marbled surface. The enchiladas have about two thick layers: the bottom layer is filled with shredded chicken mixed with corn, giving a yellowish and reddish texture, while the top layer is covered in melted orange cheese with a slightly crispy finish. On top of the enchiladas, there is a generous scoop of chunky guacamole made with green avocado pieces, small diced red tomatoes, and finely chopped red onions. A dollop of white sour cream sits in the center, sprinkled with fresh green chopped cilantro, which is also scattered on the food and plate edges. Two lime wedges rest beside the food in the upper corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken
1 small onion, diced
1 red bell pepper, diced
2 cups enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
8 corn tortillas, cut into strips
2 cups shredded cheese (cheddar or Mexican blend)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Sour cream, for serving (optional)
Lime wedges, for serving (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes.
Step 3: Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and salt and pepper to taste. Cook until heated through, about 3 minutes.
Step 4: Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
Step 5: Place a layer of tortilla strips over the chicken mixture, then add half of the black beans, half of the corn kernels, and half of the shredded cheese.
Step 6: Repeat the layers, starting with the chicken mixture, followed by tortilla strips, remaining beans, corn, and cheese. Finish with a layer of the chicken mixture on top.
Step 7: Cover the dish with aluminum foil and bake for 25 minutes in the preheated oven.
Step 8: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Step 9: Allow the casserole to cool for a few minutes, then garnish with chopped cilantro.
Step 10: Serve with sour cream and lime wedges on the side, if desired.

Tips & Variations

For extra heat, add diced jalapeños to the sautéed vegetables or sprinkle some cayenne pepper into the chicken mixture.
Use flour tortillas instead of corn if you prefer a softer texture.
Add a layer of sliced olives or diced tomatoes for additional flavor and color.
To make this casserole vegetarian, substitute the chicken with extra beans, sautéed mushrooms, or cooked veggies.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave individual servings until hot. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.