Shredded Chicken Enchilada Casserole

Name: Shredded Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 cups shredded cooked chicken; 2 cups enchilada sauce; 12 corn tortillas, cut into quarters; 1 can black beans, rinsed and drained; 1 cup corn, frozen or canned; 2 cups shredded cheese (cheddar or Mexican blend); 1 teaspoon ground cumin; 1 teaspoon garlic powder; Salt and pepper to taste; Sour cream; Chopped fresh cilantro; Diced avocado; Sliced jalapeños

Highlighted under: Cozy Comforts

I absolutely love comfort food, and this Shredded Chicken Enchilada Casserole has quickly become a family favorite in our home. Combining tender chicken, spicy enchilada sauce, and gooey cheese, it's perfect for busy weeknights or cozy gatherings. Each layer is packed with flavor, and the best part is that it’s incredibly easy to prepare. I enjoy experimenting with different toppings, and there’s something so satisfying about serving it hot from the oven, ready to be devoured!

Created by

Cassidy Moore

Last updated on 2026-02-23T20:05:37.292Z

When I first made this Shredded Chicken Enchilada Casserole, I wanted to create something that combined all the vibrant flavors of enchiladas while being simple to prepare. The use of shredded chicken adds a delightful texture, and the layers of tortillas keep everything together beautifully. I remember cooking the chicken in the slow cooker earlier in the day, which allowed the flavors to develop fully.

A little tip I discovered is that allowing the casserole to rest for a few minutes after baking lets it set nicely. You can also top it with fresh cilantro and diced avocados for an extra pop of flavor! Each bite is simply irresistible!

Why You'll Love This Recipe
Savory shredded chicken blended with zesty enchilada sauce
Layers of cheese that create a gooey, satisfying finish
Versatile dish perfect for any occasion

Building Flavor with Your Ingredients

The combination of shredded chicken and enchilada sauce forms the backbone of this casserole, bringing robust flavors that meld beautifully during the baking process. I recommend using rotisserie chicken for convenience and moisture, but if you prefer to cook your own, poach or slow-cook the chicken with a pinch of salt and a splash of lime juice for added zing. The contrast of the tender chicken against the tangy sauce creates a satisfying base that holds the dish together.

Using a blend of spices like ground cumin and garlic powder not only enhances the depth of flavor but also adds warmth and complexity. If you’re looking to boost the heat, consider adding a pinch of cayenne pepper to the mixing bowl or using a spicier enchilada sauce. Adjusting these spices can help customize the dish to your family’s preferences, ensuring every bite is deliciously tailored to your taste.

Layering Techniques for Best Results

Layering is a crucial technique when preparing this casserole to achieve optimal texture and flavor. Start with a generous layer of the chicken mixture to prevent the tortillas from sticking to the bottom of the dish. I like to arrange the tortilla quarters in a staggered fashion to maximize coverage and ensure even texture throughout. This method not only allows the beans and corn to shine but also keeps the tortillas from getting too soggy.

As you stack the layers, try to mix the cheeses. A combination of cheddar and a Mexican blend gives a wonderful melty texture that enhances the overall creaminess. When you reach the top layer, allow a generous amount of cheese to caramelize and bubble, creating that irresistible golden crust. Keep an eye on the casserole as it bakes; if the top browns quicker than expected, you can loosely cover it with foil to prevent burning.

Ingredients

For the Casserole

3 cups shredded cooked chicken
2 cups enchilada sauce
12 corn tortillas, cut into quarters
1 can black beans, rinsed and drained
1 cup corn, frozen or canned
2 cups shredded cheese (cheddar or Mexican blend)
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper to taste

For Toppings

Sour cream
Chopped fresh cilantro
Diced avocado
Sliced jalapeños

Make sure to have all ingredients prepped and ready for assembling!

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix Ingredients

In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, garlic powder, salt, and pepper. Stir until well mixed.

Layer The Casserole

Spread a layer of the chicken mixture in the bottom of a baking dish. Add a layer of tortilla pieces, followed by a layer of cheese. Repeat the layers until ingredients are used up, finishing with cheese on top.

Bake

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve

Let the casserole sit for 5-10 minutes before serving. Top with sour cream, cilantro, jalapeños, and avocado as desired.

Enjoy your delicious Shredded Chicken Enchilada Casserole!

Pro Tips

Use rotisserie chicken for even faster preparation. Feel free to customize the ingredients based on what you have on hand.

Make-Ahead and Storage Tips

This shredded chicken enchilada casserole is an amazing make-ahead dish. You can prepare it a day in advance, covering it tightly with plastic wrap or foil, and store it in the refrigerator. When ready to bake, remove it from the fridge while preheating the oven, allowing it to come to room temperature, which helps reduce overall baking time. If you want to assemble it and freeze it instead, do so without baking, and wrap it well in aluminum foil or a freezer-safe container. It can last up to three months in the freezer.

When reheating leftover casserole, cover it with foil to maintain moisture and prevent over-browning. Bake at 350°F for about 20-25 minutes, or until heated through. If you prefer, you can reheat individual portions in the microwave for quick servings. Just be sure to cover the dish to prevent drying out.

Serving Suggestions and Variations

Customize your casserole by adding veggies or proteins based on your family's preferences. Roasted peppers, onions, or even mushrooms can be fantastic additions mixed in with the chicken. If you’d like a vegetarian option, replace the chicken with black beans or lentils for protein, and increase the amount of veggies for a hearty dish. You could also swap corn tortillas for flour tortillas for a different texture and taste.

As for toppings, while I love a dollop of sour cream and a sprinkle of fresh cilantro, feel free to get creative! Adding a squeeze of lime juice or a dash of hot sauce can elevate the dish further. For added crunch, consider topping each serving with crushed tortilla chips. The combination of flavors and textures will take this casserole from ordinary to extraordinary!

Questions About Recipes

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas work as well, but they may not hold up as well during baking.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Can I make this ahead of time?

Absolutely! You can assemble the casserole and store it in the fridge overnight before baking.

→ Is this recipe freezer-friendly?

Yes, you can freeze the unbaked casserole. Just cover it well and bake directly from frozen, adding extra baking time.