Shredded Chicken Enchilada Casserole
A comforting casserole that combines the classic flavors of enchiladas, featuring shredded chicken, zesty enchilada sauce, and gooey cheese layered between tortillas.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken breasts or thighs Can use rotisserie chicken for convenience.
- 1.5 cups red enchilada sauce
- 8-10 pieces corn or flour tortillas, soft Use based on preference.
- 1.5 cups shredded cheddar cheese Can vary with other cheese types.
- 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 cups black beans, rinsed and drained
- 0.5 cups corn kernels
- 0.25 cups diced green chilies
Instructions
Preparation
- Cook your chicken by boiling or roasting until fully cooked and juicy. Let cool slightly, then shred.
- In a skillet over medium heat, sauté finely chopped onions and minced garlic in oil until fragrant and translucent (2-3 minutes).
- Pour in the red enchilada sauce, ground cumin, chili powder, and smoked paprika. Simmer for an additional 2-3 minutes.
- Stir in the shredded chicken, black beans, corn, and diced green chilies.
Layering and Baking
- Grease a baking dish and lay down a layer of soft tortillas.
- Spoon half of the chicken mixture over the tortillas and sprinkle with a blend of shredded cheeses.
- Repeat with another layer of tortillas, the rest of the chicken mixture, and top with remaining cheese.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until cheese is bubbly and golden.
- Remove from oven and let rest for 5-10 minutes before slicing into squares.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Consider adding fresh toppings like chopped cilantro, sliced avocados, or a dollop of sour cream when serving. This dish pairs well with a side of rice or a salad.