Go Back
Texas Roadhouse Butter Chicken Skillet1
Avatar photoEmily Garcia

Shredded Chicken Enchilada Casserole

This beginner-friendly casserole is a "fiesta of flavors" layered into a single dish. It combines tender shredded chicken, zesty enchilada sauce, and gooey melted cheese for a comforting meal that’s perfect for busy weeknights or feeding a crowd at a potluck.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Main Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked chicken, shredded (Protein & Base)
  • 8 pieces Corn tortillas (cut into strips) (Protein & Base)
  • 1 small Onion, diced (Produce)
  • 1 whole Red bell pepper, diced (Produce)
  • 2 cups Red enchilada sauce (Sauce & Spices)
  • 1 tsp Cumin (Sauce & Spices)
  • 1 tsp Chili powder (Sauce & Spices)
  • 1 tsp Garlic powder (Sauce & Spices)
  • Salt and Pepper (To taste) (Sauce & Spices)
  • 1 can Black beans (15 oz, drained/rinsed) (Fillings & Topping)
  • 1 can Corn kernels (15 oz, drained) (Fillings & Topping)
  • 2 cups Shredded cheese (Cheddar or Mexican blend) (Fillings & Topping)
  • 2 tbsp Olive oil (Finishers)
  • Garnish: Fresh cilantro, sour cream, and lime wedges (Finishers)

Equipment

  • 9x13-inch baking dish greased
  • large skillet for sautéing and mixing filling

Method
 

  1. Preheat your oven to $375^{circ}text{F}$ ($190^{circ}text{C}$). Grease a $9text{x}13text{ inch}$ baking dish with a little olive oil. In a large skillet, heat $2text{ tbsp}$ of olive oil over medium heat and sauté the diced onion and red bell pepper for about $5text{ minutes}$ until they are soft and fragrant.
  2. Stir the shredded chicken, enchilada sauce, cumin, chili powder, and garlic powder into the skillet. Season with a pinch of salt and pepper. Cook for about $3text{ minutes}$ until the mixture is well-combined and heated through.
  3. Foundation: Spread a thin layer of the chicken mixture on the bottom of the baking dish. Layer 1: Add a layer of tortilla strips, followed by half of the black beans, half of the corn, and half of the cheese. Layer 2: Repeat with the remaining chicken mixture (reserve a spoonful for the top), the rest of the tortilla strips, beans, and corn. Finish: Top with the remaining cheese and a final drizzle of the sauce mixture to keep the top layer moist.
  4. Cover the dish tightly with foil and bake for $25text{ minutes}$. Remove the foil and bake for another $10text{ minutes}$ until the cheese is bubbly and starting to turn golden brown. Let the casserole rest for $5text{ minutes}$ before slicing to allow the layers to set.

Notes

For the best texture, use corn tortillas as they hold up better against the sauce than flour tortillas. Let the casserole rest for $5text{ minutes}$ after baking to allow the layers to set. You can assemble the dish up to $24text{ hours}$ in advance; just add $5text{–}10text{ minutes}$ to the covered baking time if starting from the fridge. Store leftovers for up to $3text{ days}$ or freeze for up to $2text{ months}$.