Shredded Chicken Enchilada Casserole
A comforting and satisfying casserole combining tender shredded chicken, spicy enchilada sauce, fresh veggies, and melted cheese, perfect for cozy dinners or family gatherings.
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.
Notes
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. Store any leftovers in an airtight container in the refrigerator 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.