Shredded Chicken Enchilada Casserole
A flavorful and comforting casserole made with shredded chicken, enchilada sauce, and layered with tortillas and cheese, perfect for gatherings or easy weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken breasts or thighs Opt for chicken thighs for more flavor.
- 1.5 cups red enchilada sauce Can be substituted with green enchilada sauce for a different flavor.
- 8-10 pieces corn or flour tortillas, soft Warm stiff tortillas in the microwave for better flexibility.
- 1.5 cups shredded cheddar cheese Feel free to mix cheese types for variety.
- 1.5 cups shredded Monterey Jack cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 cup black beans, rinsed and drained
- 0.5 cup corn kernels
- 0.25 cup diced green chilies
Instructions
Preparation
- Cook the chicken if not already cooked; boil or roast until fully cooked, then shred.
- Heat oil in a skillet over medium heat and sauté the chopped onion and garlic until fragrant.
- Pour in the red enchilada sauce and add ground cumin, chili powder, and smoked paprika. Simmer for 2-3 minutes.
- Stir in shredded chicken, black beans, corn, and green chilies; mix well.
Assembly
- Grease a large baking dish. Lay down a layer of tortillas to cover the bottom.
- Spread half of the chicken mixture over the tortillas and sprinkle half of the cheeses.
- Repeat with another layer of tortillas, remaining chicken mixture, and the rest of the cheeses.
Baking
- Preheat oven to 375°F (190°C). Bake casserole for 20-25 minutes until cheese is bubbly and golden.
- Allow to cool for 5-10 minutes before serving.
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Notes
Garnish with cilantro, avocado slices, or sour cream for extra flavor. Serve with a fresh salad or Mexican rice.