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Shredded Chicken Enchilada Casserole

Satisfy Your Cravings with Shredded Chicken Enchilada Casserole

This Shredded Chicken Enchilada Casserole combines tender shredded chicken, colorful veggies, and gooey cheese for a comforting, easy dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Shredded Chicken store-bought options can save time
  • 1 large Onion (Diced) or shallots for a milder taste
  • 1 large Red Bell Pepper (Diced) green bell peppers are a cost-effective substitute
  • 1 can Enchilada Sauce use homemade or a brand with preferred spice levels
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Chili Powder adjust levels to taste
  • 1 teaspoon Garlic Powder
  • 12 oz Corn Tortillas (Cut into Strips) can swap for flour tortillas
  • 2 cups Shredded Cheese (Cheddar or Mexican Blend) use reduced-fat cheese for a lighter option
  • 1 can Black Beans (Canned, Drained/Rinsed) substitute with pinto beans for a different flavor
  • 1 cup Corn Kernels (Canned, Drained) frozen corn can be used as a fresh alternative
  • 1 tablespoon Olive Oil substitute with avocado oil for a different flavor
  • to taste Salt and Pepper essential for seasoning
For Garnishing
  • 1/4 cup Fresh Cilantro (Chopped) or substitute with green onions
  • 1 cup Sour Cream can skip for a lighter option or replace with Greek yogurt
  • 1 each Lime Wedges substitutable with lemon

Equipment

  • Skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
  2. In a skillet over medium heat, add olive oil and warm for about a minute. Toss in the diced onion and red bell pepper, sautéing for approximately 5 minutes.
  3. Add the shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, and salt and pepper to the skillet. Cook for about 3 minutes until heated through.
  4. Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
  5. Layer half of the corn tortilla strips over the chicken mixture, followed by half of the black beans and corn. Sprinkle with half of the shredded cheese.
  6. Repeat with the remaining chicken mixture, tortilla strips, black beans, corn, and top with the remaining shredded cheese.
  7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.
  8. Let it cool for a few minutes, then sprinkle with chopped cilantro before serving.
  9. Serve warm with a dollop of sour cream and lime wedges.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 3mg

Notes

This casserole can be made ahead and stored in the fridge or frozen for long-term storage.

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