Description
This Shredded Chicken Enchilada Casserole is a delicious and comforting Mexican-inspired dish featuring tender shredded chicken, sautéed vegetables, black beans, corn, and cheese layered between crispy corn tortilla strips, all baked to perfection in a flavorful enchilada sauce. It’s an easy-to-make casserole perfect for weeknight dinners or gatherings, topped with fresh cilantro and served with optional sour cream and lime wedges to add brightness and creaminess.
Ingredients
Scale
Protein and Vegetables
- 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
Seasonings and Sauces
- 2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Other
- 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)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with a bit of olive oil to prevent sticking.
- Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and red bell pepper, cooking and stirring occasionally until they soften, about 5 minutes.
- Add Chicken and Seasonings: Stir in the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and season with salt and pepper to taste. Cook the mixture until heated through, approximately 3 minutes.
- Layer Base: Spread a thin layer of the chicken mixture evenly on the bottom of the greased baking dish.
- First Layer of Toppings: Arrange a layer of tortilla strips over the chicken mixture. Then evenly distribute half of the black beans, half of the corn kernels, and half of the shredded cheese over the tortillas.
- Second Layer: Repeat the layering by spreading the remaining chicken mixture, followed by another layer of tortilla strips, then the remaining black beans, corn kernels, and cheese. Finish with a final layer of the chicken mixture on top.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and heat through.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and lightly golden brown.
- Rest and Garnish: Let the casserole cool for a few minutes after removing from the oven, then garnish with freshly chopped cilantro.
- Serve: Serve warm with optional sour cream and lime wedges on the side to add creaminess and a fresh citrus touch.
Notes
- Use cooked, shredded chicken from a rotisserie or leftover roasted chicken for convenience.
- You can substitute corn tortillas with flour tortillas if preferred, but corn gives a more authentic flavor.
- Adjust the amount of enchilada sauce to suit your desired moistness.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
- This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: shredded chicken casserole, enchilada casserole, Mexican casserole, baked enchiladas, easy chicken dinner
