Shredded Chicken Enchilada Casserole

21 janvier 2026 par Chef Hanna Zest

Introduction

This one dish delivers big flavor with minimal fuss, making weeknights simpler and tastier. Using cooked shredded chicken and pantry staples you can assemble the casserole in minutes and let the oven finish the work. Swap in rotisserie chicken to shave even more time for a true 30 minute start to finish on prep. If you want more layered enchilada ideas try our best chicken enchiladas guide for inspiration. The result feeds a family, reheats well, and makes excellent leftovers.

Why This Recipe Works

This casserole is built for speed and reliability. Pre cooked shredded chicken cuts the active time to a minimum while enchilada sauce and spices create a consistent, bold base every time. Corn tortilla strips provide structure without the work of frying or softening each tortilla. Canned black beans and corn add texture plus fiber and color with no extra chopping. Melting plenty of cheese ties all layers together into a satisfying, handheld free serving. If you like one pan enchilada dinners this method pairs well with quick skillet recipes like our chicken rice enchilada skillet for weeknight rotation.

Flavor and Texture

Bright enchilada sauce and cumin give the dish a warm, savory backbone. Chili and garlic powders add a clean, approachable heat without needing fresh chiles. The tortilla strips soften but keep some bite so the casserole slices hold together. Black beans and corn bring a mild sweetness and earthy contrast to the cheese and sauce. Fresh cilantro and a squeeze of lime lift the finished dish and keep flavors lively.

Ingredients

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 (cheddar or Mexican blend)
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, for serving (optional)
Lime wedges, for serving (optional)

Step by Step Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes.
Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and a little salt and pepper. Cook until heated through, about 3 minutes.
In the greased baking dish, spread a thin layer of the chicken mixture on the bottom.
Place a layer of tortilla strips over the chicken mixture, then half of the black beans, half of the corn kernels, and half of the cheese.
Repeat the layers, starting with the chicken mixture, followed by tortilla strips, remaining beans, corn, and cheese. Finish with a layer of the chicken mixture on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Allow the casserole to cool for a few minutes, then garnish with chopped cilantro.
Serve with sour cream and lime wedges on the side, if desired.

Quick Tips and Shortcuts

Use store bought rotisserie chicken to skip cooking chicken and shave prep time. Warm the tortillas briefly in the microwave wrapped in a damp paper towel to make them more pliable for cutting. Prep the onion and pepper ahead of time and store them in the fridge to speed assembly. Make a double batch of the filling and freeze half flat in a baking dish for an easy future dinner. Top with extra cheese for a golden finish and a little lime at the table for brightness.

Storage and Meal Prep

Cool the casserole completely before covering and refrigerating. Stored in an airtight container it keeps well for three to four days. Reheat individual portions in the microwave or warm slices in a 350°F oven until heated through. You can also freeze the baked casserole for up to two months, thaw overnight before reheating.

Short Closing Note

This casserole balances speed and comfort in a single pan, perfect for busy evenings. With pantry ingredients and minimal fuss you can have a family favorite on the table fast.

Conclusion

For another tested take on a layered chicken enchilada bake see Chicken Enchilada Casserole Recipe – How to Make Chicken for additional tips and variations.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.