Shredded Chicken Enchilada Casserola
This Shredded Chicken Enchilada Casserola is a comforting, flavorful baked dish combining tender shredded chicken, rich enchilada sauce, and melted cheese for an easy Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 corn tortillas, cut into strips
- 1 cup diced onions
- 1 cup black beans, rinsed and drained
- 1 1/2 cups shredded Mexican blend cheese
- 1/2 cup chopped cilantro
- 1/4 cup sliced black olives (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, enchilada sauce, diced onions, black beans, cumin, chili powder, salt, and pepper.
- Lightly grease a 9×13 inch casserole dish.
- Layer half of the tortilla strips on the bottom of the dish.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle half of the shredded cheese and half of the cilantro over the chicken mixture.
- Repeat layers with the remaining tortillas, chicken mixture, cheese, and cilantro.
- Top with sliced black olives if using.
- Cover the casserole with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and slightly browned.
- Let cool for 5 minutes before serving.
Notes
For extra flavor, serve with a dollop of sour cream and a side of guacamole. Leftovers reheat well and can be frozen in portions.