Shredded Chicken Enchilada Casserole

Name: Shredded Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups shredded cooked chicken; 2 cups enchilada sauce; 1 cup black beans, drained and rinsed; 2 cups tortillas, cut into strips; 2 cups shredded cheese (cheddar and Monterey Jack mix); 1 cup corn, drained; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Chopped green onions and cilantro for garnish

Highlighted under: Favorite Comfort Food Collection

I absolutely love making this Shredded Chicken Enchilada Casserole for family gatherings. The combination of tender chicken, zesty enchilada sauce, and gooey cheese creates a comforting dish that disappears quickly. I enjoy preparing it on weekends, as it not only serves a crowd but also leaves me with delightful leftovers for the week ahead. The layers of flavor meld beautifully, making each bite a satisfying explosion of tasty goodness. Trust me, you'll want to add this recipe to your rotation!

Created by

Juliet Ashford

Last updated on 2026-02-27T15:41:35.671Z

When I first stumbled upon the idea of an enchilada casserole, I knew I had to give it a shot. I always loved enchiladas but hated how tedious they could be to assemble. This recipe allows me to enjoy all those wonderful flavors without the hassle. I typically make my own enchilada sauce, which elevates the dish, but store-bought works too if I'm short on time.

One of the tips I've found helpful is to layer the ingredients thoughtfully. This ensures that every serving is packed with flavor, from the spicy chicken to the creamy cheese. Baking it just right makes the top golden and bubbly, creating an enticing look that draws everyone to the table!

Why You Will Love This Recipe
Rich, savory flavor from seasoned shredded chicken
Cheesy goodness that pulls apart perfectly
Convenient one-dish meal that’s easy to prepare

Ingredient Insights

Using seasoned shredded chicken as the star of this casserole is crucial, as it provides rich, savory flavors that permeate the dish. You can easily use leftover rotisserie chicken, which not only saves time but also enhances the depth of flavor without the need for additional cooking. If you're in the mood for something different, try swapping the chicken for turkey or even tofu to cater to different dietary preferences.

The enchilada sauce plays a significant role in bringing the entire dish together. It adds acidity and complexity, contrasting beautifully with the creamy cheese. If you're looking to add a kick, consider using a spicy enchilada sauce or adding extra chili powder to the filling. For a milder option, tomato sauce mixed with a touch of cumin and garlic powder can serve as a good substitute.

Layering Techniques

Proper layering is key to achieving even cooking and maximizing flavor. Start with a layer of tortilla strips to create a base that absorbs the sauce and moisture without becoming soggy. When layering, alternate between the chicken mixture and cheese to ensure every bite is packed with cheesy goodness. Be sure to cover the entire surface area to prevent dry edges and to allow the cheese to melt uniformly.

As you bake, keep an eye on the casserole—removing the foil for the last 15 minutes will ensure the cheese develops a bubbly, golden crust. If you accidentally overbake and notice the edges getting too dark, you can simply cover them with a small piece of foil to prevent further browning while allowing the center to cook through.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

2 cups shredded cooked chicken
2 cups enchilada sauce
1 cup black beans, drained and rinsed
2 cups tortillas, cut into strips
2 cups shredded cheese (cheddar and Monterey Jack mix)
1 cup corn, drained
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chopped green onions and cilantro for garnish

Make sure to have all ingredients handy for easy preparation!

Instructions

Follow these steps to create your casserole:

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix the Filling

In a large mixing bowl, combine shredded chicken, black beans, corn, half of the enchilada sauce, cumin, chili powder, and salt and pepper.

Layer the Casserole

In a baking dish, layer half of the tortilla strips, followed by half of the chicken mixture. Add a layer of cheese, then repeat the layers with the remaining ingredients.

Add the Sauce

Pour the remaining enchilada sauce over the top layer and sprinkle with any remaining cheese.

Bake

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Serve

Garnish with chopped green onions and cilantro before serving.

Enjoy your delicious casserole!

Pro Tips

For an extra kick, consider adding jalapeños or using spicy enchilada sauce. You can also modify the recipe by adding your favorite veggies.

Make-Ahead Tips

If you're preparing this casserole ahead of time, assemble it completely but skip the baking step. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. This makes it a fantastic option for busy weeknights or gatherings. When you're ready to bake, remove the cover and heat at 350°F (175°C), adding an additional 10-15 minutes to the baking time to ensure it's heated through.

For an even longer storage solution, this casserole freezes beautifully. Once assembled, wrap it tightly in plastic wrap and place it in a freezer-safe dish for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake as directed, or bake directly from frozen, adding time to ensure the center is hot.

Serving Suggestions

This Shredded Chicken Enchilada Casserole is a versatile dish that pairs well with various sides. Consider serving it with a fresh green salad tossed with lime vinaigrette to cut through the richness. The coolness of the salad complements the warm, cheesy casserole beautifully and adds a refreshing element to your meal.

Garnishing with chopped green onions and cilantro not only enhances the presentation but also adds a burst of fresh flavor. For an extra layer of indulgence, serve with sour cream or guacamole on the side, allowing guests to customize each bite. I find that a few tortilla chips sprinkled on top right before serving provide a delightful crunch.

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Absolutely! Store-bought rotisserie chicken makes this recipe even easier and quicker.

→ Can this dish be made ahead of time?

Yes, you can assemble it a day in advance and bake it when you're ready to serve.

→ Is it freezer-friendly?

Yes, it freezes well! Just ensure it's fully cooled before wrapping and freezing.

→ What can I substitute for tortillas?

You can use corn tortillas for a gluten-free option or even zucchini slices for a low-carb alternative.