Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a savory, cheesy baked dish loaded with tender chicken and robust Mexican flavors, perfect for a comforting family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 small corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a 9×9-inch baking dish with cooking spray.
- In a large bowl, combine shredded chicken, half of the enchilada sauce, cumin, chili powder, salt, and pepper. Mix well.
- Layer one-third of the tortilla strips evenly in the bottom of the baking dish.
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the black beans, corn, and onions.
- Add a layer of mixed cheddar and Monterey Jack cheese.
- Repeat the layering process: tortillas, remaining chicken mixture, remaining beans, corn, onions, and cheese.
- Top with the remaining tortilla strips and enchilada sauce, then finish with the last of the cheese.
- Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
For added richness, serve with a dollop of sour cream or guacamole on the side.
Find it online: https://foodiedishes.com/shredded-chicken-enchilada-casserole/