Go Back
shredded-chicken-enchilada-casserole-baked-dish

Shredded Chicken Enchilada Casserole

Layers of tender shredded chicken, zesty red enchilada sauce, black beans, corn, and melty cheese baked between soft corn tortilla strips until golden and bubbling. A beginner-friendly Tex-Mex weeknight dinner ready in 55 minutes.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, rotisserie works great
  • 1 small onion diced
  • 1 red bell pepper diced
  • 2 cups enchilada sauce red, mild to medium heat recommended
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 8 corn tortillas cut into strips
  • 2 cups shredded cheese cheddar or Mexican blend, freshly shredded preferred
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn kernels drained
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish
  • sour cream and lime wedges for serving, optional

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Aluminum foil
  • Cutting board
  • Wooden spoon

Method
 

  1. Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish with olive oil.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Saute for 5 minutes until softened.
  3. Stir in shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3 minutes until heated through and well combined.
  4. Spread a thin layer of the chicken mixture across the bottom of the greased baking dish.
  5. Layer tortilla strips over the chicken mixture. Add half the black beans, half the corn, and half the cheese. Repeat with remaining chicken mixture, tortilla strips, beans, corn, and cheese. Finish with a thin layer of chicken mixture on top.
  6. Cover tightly with aluminum foil and bake for 25 minutes.
  7. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly golden.
  8. Remove from oven and rest for 5 minutes. Garnish with chopped cilantro. Serve with sour cream and lime wedges if desired.

Notes

Use slightly stale corn tortillas for better texture during baking. Assemble up to 24 hours ahead and refrigerate before baking. Freezes well for up to 2 months. Reheat covered at 350 degrees F for best results.