Why Make This Recipe
Shredded Chicken Enchilada Casserole is a fantastic dish for a cozy dinner or a family gathering. It’s easy to prepare and full of delicious flavors that everyone loves. This casserole combines tender shredded chicken with spicy enchilada sauce, fresh veggies, and bubbling cheese, making it a comforting and satisfying meal. Plus, you can customize it with your favorite ingredients and spices, ensuring that it suits everyone’s tastes.
How to Make Shredded Chicken Enchilada Casserole
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)
Directions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté until soft, about 5 minutes.
- Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and a little salt and pepper. Cook until heated through, about 3 minutes.
- In the greased baking dish, spread a thin layer of the chicken mixture on the bottom.
- Place a layer of tortilla strips over the chicken mixture, then half of the black beans, half of the corn kernels, and half of the cheese.
- Repeat the layers, starting with the chicken mixture, followed by the tortilla strips, remaining beans, corn, and cheese. Finish with a layer of the chicken mixture on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Allow the casserole to cool for a few minutes, then garnish with chopped cilantro.
- Serve with sour cream and lime wedges on the side, if desired.
How to Serve Shredded Chicken Enchilada Casserole
Serve the casserole hot right out of the oven. Cut it into squares and place them on individual plates. Add a dollop of sour cream on top if you like. You can also squeeze fresh lime juice over each serving for extra flavor. This dish pairs well with a simple side salad or tortilla chips.
How to Store Shredded Chicken Enchilada Casserole
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. To reheat, place it in the microwave until warm, or bake it in the oven at 350°F (175°C) until heated through.
Tips to Make Shredded Chicken Enchilada Casserole
- For extra flavor, marinate the chicken in spices before cooking it.
- You can add more veggies like zucchini or black olives for added nutrition and flavor.
- If you want a spicier dish, add some chopped jalapeños or a dash of hot sauce to the chicken mixture.
Variation
Try using ground beef or turkey instead of shredded chicken for a different flavor profile. You can also swap the corn tortillas for flour tortillas if you prefer. Additionally, feel free to experiment with different types of cheese for a unique twist.
FAQs
1. Can I use store-bought shredded chicken?
Yes, store-bought shredded chicken works perfectly for this recipe, making preparation even quicker.
2. Is this casserole suitable for freezing?
Yes, you can freeze the casserole before baking. Cover it tightly with foil or plastic wrap, and it will last in the freezer for about 2 months. Thaw it in the refrigerator before baking.
3. Can I make this recipe vegetarian?
Absolutely! You can replace the chicken with extra beans or sautéed vegetables to create a delicious vegetarian version.
Shredded Chicken Enchilada Casserole
Ingredients
Main ingredients
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 1 each red bell pepper, diced
- 2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 8 each 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
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté until soft, about 5 minutes.
- Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and a little salt and pepper. Cook until heated through, about 3 minutes.
- In the greased baking dish, spread a thin layer of the chicken mixture on the bottom.
Layering
- Place a layer of tortilla strips over the chicken mixture, then half of the black beans, half of the corn kernels, and half of the cheese.
- Repeat the layers, starting with the chicken mixture, followed by the tortilla strips, remaining beans, corn, and cheese. Finish with a layer of the chicken mixture on top.
Baking
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Serving
- Allow the casserole to cool for a few minutes, then garnish with chopped cilantro.
- Serve with sour cream and lime wedges on the side, if desired.
