Shredded Chicken Enchilada Casserole

If “What’s for dinner?” is starting to sound like a personal attack, Shredded Chicken Enchilada Casserole is here to save the evening. It’s warm, cheesy, saucy, and basically the edible version of a comfy sweatshirt—except it feeds everyone and doesn’t mysteriously disappear into your teenager’s room.

This is the kind of meal you make when you need something easy, crowd-pleasing, and not dependent on you standing over the stove like a stressed-out restaurant chef. We’re layering tortillas, shredded chicken, beans, corn, and a big ol’ blanket of cheese—then letting the oven do the heavy lifting. Bless.

Why You’ll Love This Shredded Chicken Enchilada Casserole

• Weeknight-friendly: Minimal prep, mostly assembly. (My favorite cooking style: “stack it and bake it.”)
• Picky-eater approved: It’s cheesy, familiar, and not too spicy—unless you want it that way.
• Great for leftovers: The flavors get even better the next day, like a casserole glow-up.
• Flexible: Use what you have. Swap veggies. Change the cheese. Nobody’s calling the casserole police.

And as someone who’s built a whole little corner of the internet around chicken , I love recipes that make chicken feel exciting again. Because chicken is loyal… but it can also get boring if we don’t treat it right.

Ingredients You’ll Need

Before you start, here’s what each ingredient brings to the party—because every casserole needs a good supporting cast.

• Cooked, shredded chicken: Soaks up enchilada sauce and stays tender. Rotisserie chicken works like a charm.
• Onion (diced): Adds mild sweetness and depth.
• Red bell pepper (diced): Color, crunch, and a little natural sweetness.
• Enchilada sauce: The “enchilada” in the casserole. Tangy, a little spicy, very cozy.
• Ground cumin: Warm and earthy—makes everything taste more “Mexican-inspired” with zero effort.
• Chili powder: Gentle heat and lots of flavor.
• Garlic powder: Quick savory boost (no chopping, no drama).
• Corn tortillas (cut into strips): Layer magic—some edges get a little crisp, centers stay tender.
• Shredded cheese (cheddar or Mexican blend): Melty glue that holds hearts together.
• Black beans: Creamy, filling, and adds protein + fiber.
• Corn kernels: Sweet pops that balance the spice.
• Olive oil: For sautéing and greasing the dish.
• Salt and pepper: Tiny ingredients, big impact.
• Fresh cilantro: Bright, fresh finish.
• Sour cream (optional): Cools everything down and makes it extra creamy.
• Lime wedges (optional): A squeeze at the end wakes up the whole dish.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Shredded Chicken Enchilada Casserole

1) Preheat and prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil. This tiny step saves you from having to chisel dinner out of the pan later.

2) Sauté the veggies

In a large skillet, heat olive oil over medium heat. Add diced onion and red bell pepper. Sauté until softened and fragrant, about 5 minutes.

3) Make the saucy chicken mixture

Stir in:

• shredded chicken
• enchilada sauce
• cumin
• chili powder
• garlic powder
• salt and pepper

Cook, stirring occasionally, until heated through, about 3 minutes. Your kitchen should now smell like you absolutely have your life together.

4) Start layering

Spread a thin layer of the chicken mixture on the bottom of the dish. This is your flavor foundation.

5) Layer #1

Add:

• tortilla strips
• half the black beans
• half the corn
• half the cheese

Try to spread things evenly so every slice gets the good stuff.

6) Layer #2 (repeat)

Add:

• remaining chicken mixture
• more tortilla strips
• remaining beans
• remaining corn
• top with remaining cheese

Then finish with a final layer of chicken mixture to lock in moisture. (Translation: less dry casserole sadness.)

7) Bake covered

Cover tightly with foil and bake for 25 minutes.

8) Bake uncovered

Remove foil and bake 10 more minutes, until bubbly and lightly golden.

9) Cool briefly

Let it sit for a few minutes before slicing. This helps it set, and also keeps you from burning your mouth because you “just need a bite right now.”

10) Garnish and serve

Top with chopped cilantro. Serve with sour cream and lime wedges if you like.

Tips for the Best Results

• Use rotisserie chicken when you’re short on time. It’s the ultimate shortcut and tastes great.
• Don’t skip the resting time. Even 5–10 minutes helps the layers hold together better.
• Want crispier edges? Spread tortillas a little more toward the sides, and bake uncovered a few extra minutes (watch it closely).
• Sauce too thick? If your enchilada sauce is very thick, splash in a tablespoon or two of water or broth so it spreads easily.
• Cheese tip: Shred your own if you can. Pre-shredded is convenient, but fresh-shredded melts dreamier. (No guilt either way—we’re trying to eat dinner, not win a cooking trophy.)

A Little Story From My Kitchen

This Shredded Chicken Enchilada Casserole became my go-to when I needed something that felt special but didn’t require special energy. You know that kind of day—laundry pile giving you attitude, emails multiplying, and someone in the house asking, “Do we have snacks?” while you’re literally holding groceries.

The first time I made it, I expected “fine, it’s dinner.” Instead, I got the kind of quiet happiness that only happens when everyone is eating without complaints. That’s when I knew: this casserole had magic. (Chicken Magic, if you will.)

FAQs About Shredded Chicken Enchilada Casserole

The Cozy Dinner Win You’ll Make Again

There’s something deeply satisfying about pulling a bubbling pan of Shredded Chicken Enchilada Casserole out of the oven and realizing dinner is handled—like, actually handled. It’s comforting, filling, and friendly to your schedule (and your sanity).

If you make it, add that sour cream swirl and a squeeze of lime, take a big bite, and enjoy the moment. Because you deserve a dinner that feels like a hug—and this Shredded Chicken Enchilada Casserole totally delivers.

Keep the Comfort Going (You’ll Love These Too)

If this Shredded Chicken Enchilada Casserole hit the spot, don’t stop now—your next cozy dinner is just a click away. Here are a few reader-favorite comfort picks with the same warm, cheesy, “everyone’s happy” energy:

• Queso Chicken Enchiladas — Creamy, cheesy, and the kind of dinner that disappears fast.
• Creamy Chicken Enchilada Soup — A cozy bowl that tastes like comfort with a little kick.
• Crockpot Chicken Tortilla Soup — Toss it in, walk away, and come back to a dinner that feels like a hug.
• Jalapeño Corn Nuggets — Crispy, cheesy bites that make any meal feel more fun.

If you try this recipe (or any of these!), I’d love to hear what you think—scroll down and leave a ★★★★★ review. Your stars and comments help other home cooks find their next favorite dinner. ⭐⭐⭐⭐⭐

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