Shredded Chicken Enchilada Casserole
A comforting and crowd-pleasing Shredded Chicken Enchilada Casserole layered with tender shredded chicken, melty cheese, and rich enchilada sauce, combining classic Mexican-inspired flavors with simple ingredients. Perfect for quick weeknight dinners, easy to customize, and great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free (if using gluten-free tortillas and verified sauce)
Ingredients
Scale
Protein and Veggies
- 2 cups cooked, shredded chicken breast or thighs
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 cup black beans or corn (optional)
Sauces and Liquids
- 2 cups enchilada sauce (store-bought or homemade)
Carbohydrates
- 8 soft flour or corn tortillas
Cheese
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
Spices and Herbs
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Fresh cilantro or green onions, chopped, for garnish
Instructions
- Prep the Chicken: Start with cooked, shredded chicken. You can poach, roast, or use store-bought rotisserie chicken to save time and add depth of flavor.
- Mix the Filling: In a large bowl, combine shredded chicken, diced onions, diced peppers, half of the cheese blend, black beans or corn if using, and the spices (cumin, chili powder, garlic powder). Stir in about 1 cup of enchilada sauce to lightly coat everything.
- Assemble the Layers: Spread a thin layer of enchilada sauce on the bottom of your casserole dish. Layer tortillas over the sauce, then spread a layer of the chicken mixture, add more sauce on top, and sprinkle some cheese. Repeat these layers until all ingredients are used, finishing with a generous cheese topping.
- Bake Until Bubbling: Cover the casserole with foil and bake in a preheated oven at 375°F (190°C) for about 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Garnish and Serve: Allow the casserole to rest for a few minutes after baking. Top with fresh chopped cilantro, sliced green onions, or avocado slices before serving for a vibrant and fresh finish.
Notes
- Warm your enchilada sauce before assembling to better infuse flavors into the chicken.
- Do not overload tortillas to keep layers balanced and moist without becoming soggy.
- Use a sharp knife to cut neat squares and reduce mess when serving.
- Let the casserole rest after baking for easier and cleaner serving.
- Double the cheese on top for extra gooeyness and richness.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: shredded chicken, enchilada casserole, Mexican casserole, easy dinner, weeknight meal, comfort food, gluten free enchiladas
Find it online: https://sophiespace.com/shredded-chicken-enchilada-casserole/