Can I make Shredded Chicken Enchilada Casserole ahead of time?

Yes! Assemble it, cover tightly, and refrigerate up to 24 hours . Bake as directed (you may need an extra 5–10 minutes if it’s going in cold).

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or oven until warmed through.

Absolutely. Freeze baked or unbaked (tightly wrapped). For best texture, thaw overnight in the fridge, then bake until hot and bubbly.

What can I use instead of corn tortillas?

Corn tortillas give the most classic enchilada vibe, but flour tortillas work in a pinch—just expect a softer texture.

How can I make it spicier?

Use a hot enchilada sauce, add diced jalapeños, or sprinkle in a pinch of cayenne. (Spice level: choose your own adventure.)

1 Cozy Easy Shredded Chicken Enchilada Casserole

Description

Shredded Chicken Enchilada Casserole is a cozy, cheesy weeknight dinner made with tender chicken, enchilada sauce, corn tortillas, beans, and melty cheese. Easy to layer, easy to love, and perfect for busy nights or family dinners.

Ingredients

Scale

3 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
½ teaspoon garlic powder
Salt and pepper, to taste
10 corn tortillas, cut into strips
2 cups shredded cheddar or Mexican-blend cheese
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels
1 tablespoon olive oil
Fresh cilantro, chopped (for garnish)
Sour cream, optional
Lime wedges, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes.
Stir in shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Cook until warmed through, about 3 minutes.
Spread a thin layer of the chicken mixture in the bottom of the baking dish.
Add a layer of tortilla strips, followed by half the black beans, half the corn, and half the cheese.
Repeat layers with remaining ingredients, finishing with chicken mixture and cheese on top.
Cover tightly with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, until bubbly and lightly golden.
Let rest for a few minutes before serving. Garnish with cilantro and serve with sour cream and lime if desired.

Notes

Rotisserie chicken works great and saves time.
Letting the casserole rest helps it slice cleanly.
Add jalapeños or hot enchilada sauce if you like extra heat.
This dish reheats beautifully and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 slice
Calories: 460 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 95 mg