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Shredded Chicken Enchilada Casserole

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A comforting and hearty casserole packed with shredded chicken and bold enchilada flavors, perfect for weeknight dinners.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cups enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 8 corn tortillas, cut into strips
  • 2 cups shredded cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Sour cream and lime wedges, for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes.
  3. Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and season with salt and pepper. Cook until heated through, about 3 minutes.
  4. Spread a thin layer of the chicken mixture on the bottom of the greased baking dish.
  5. Layer tortilla strips over the chicken mixture, followed by half of the black beans, corn, and cheese.
  6. Repeat layering starting with the chicken mixture, then tortilla strips, remaining black beans, corn, and cheese. Top with a final layer of the chicken mixture.
  7. Cover with aluminum foil and bake for 25 minutes.
  8. Remove foil and continue baking for an additional 10 minutes, until the cheese is bubbling and lightly golden.
  9. Allow to cool for a few minutes, then garnish with cilantro. Serve with sour cream and lime wedges if desired.

Notes

For extra flavor, roast your bell pepper before adding it to the mixture. Customize with different cheeses or toppings.

Find it online: https://www.mubrecipes.com/shredded-chicken-enchilada-casserole/