Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a comforting and flavorful Mexican-inspired baked dish layered with tender shredded chicken, rich enchilada sauce, cheese, and tortillas. Perfect for an easy weeknight dinner or to serve a crowd.
- 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
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional: sliced jalapeños for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, 1 cup enchilada sauce, diced onion, black beans, cumin, chili powder, salt, and pepper. Mix well.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Layer half of the tortilla strips evenly over the sauce.
- Top with half of the chicken mixture, then sprinkle with 1 cup cheddar and Monterey Jack cheese.
- Repeat layers with remaining tortilla strips, chicken mixture, and cheese.
- Pour the remaining enchilada sauce evenly over the top layer.
- Cover the casserole with foil and bake for 20 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes, then garnish with chopped cilantro and sliced jalapeños if desired.
- Serve warm and enjoy!
Notes
For extra creaminess, add a layer of sour cream or cream cheese before topping with enchilada sauce. Serve with Mexican rice or a fresh green salad for a complete meal.