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; 8 corn tortillas; 2 cups shredded cheese (cheddar or Monterey Jack); 1 can black beans, rinsed and drained; 1 cup corn kernels, frozen or canned; 1 teaspoon cumin; Salt and pepper to taste; Chopped cilantro for garnish

Highlighted under: International Plates

I can’t get enough of this Shredded Chicken Enchilada Casserole! The layers of tender chicken, tangy enchilada sauce, and melted cheese come together to create comfort food at its finest. Each bite is bursting with flavor, and it’s surprisingly easy to prepare. I love that it can be made ahead of time, making it perfect for busy weeknights or casual gatherings. Whether paired with a fresh salad or served on its own, this casserole is sure to be a hit at the dinner table. Give it a try, and you’ll see why it’s become a favorite in my kitchen!

Created by

Harriet Mason

Last updated on 2026-02-23T19:13:38.036Z

When I made this Shredded Chicken Enchilada Casserole for the first time, I was amazed at how simple the process was yet how gourmet it tasted. The trick lies in using rotisserie chicken, which cuts down prep time significantly while still packing a punch with flavor. I layered tortillas with chicken, cheese, and enchilada sauce, and the result was a melty, cheesy dish that had everyone asking for seconds.

I found that letting the casserole sit for a few minutes before serving allowed the flavors to meld perfectly, enhancing every bite. Whether it’s a weekday dinner or a weekend gathering, this recipe never disappoints and always gets rave reviews from family and friends!

Why You Will Love This Recipe
Layers of tender chicken enveloped in rich enchilada sauce
Cheesy topping that stretches with every serving
Easily customizable with your favorite toppings

Perfecting the Layers

When building your Shredded Chicken Enchilada Casserole, focus on evenly distributing each layer to ensure every bite is packed with flavor. Start with spreading a thin layer of enchilada sauce on the bottom of the baking dish. This helps to prevent the tortillas from sticking and allows for an even bake. If you find your tortillas are breaking, consider microwaving them for about 30 seconds to soften them, making them easier to layer without tearing.

The layering technique is crucial for the ultimate cheesy experience. To create a great texture contrast, alternate between the shredded chicken mixture and the beans, ensuring that each ingredient touches the sauce. I like to use twice as much cheese on the top layer, which not only provides a delicious finish but also ensures a gooey pull when serving.

Flavor Enhancements and Variations

While the core ingredients are delicious as is, consider adding a touch of flavor by incorporating diced jalapeños or bell peppers into the chicken mixture for an extra kick. If you're looking for a different texture, try adding diced tomatoes or even sautéed onions between the layers. These little additions can really elevate the flavor profile of your casserole while keeping it cohesive with the Mexican-inspired theme.

For a healthier version, you can substitute the shredded cheese with a lower-fat cheese option or even avocado slices on top after baking. Additionally, swapping corn tortillas for whole wheat or gluten-free alternatives is a great way to accommodate dietary restrictions without sacrificing the original intended flavor. Experiment and see what variations you enjoy most!

Ingredients

Gather these ingredients to create a delicious casserole that your family will love!

Ingredients

3 cups shredded cooked chicken
2 cups enchilada sauce
8 corn tortillas
2 cups shredded cheese (cheddar or Monterey Jack)
1 can black beans, rinsed and drained
1 cup corn kernels, frozen or canned
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish

Now that you have all your ingredients prepared, you’re ready to assemble this flavorful casserole!

Instructions

Follow these simple steps to create your Shredded Chicken Enchilada Casserole.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare the Sauce

In a bowl, mix the shredded chicken with one cup of enchilada sauce, cumin, salt, and pepper.

Layer the Ingredients

Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Layer four corn tortillas, half of the chicken mixture, half of the beans, half of the corn, and one cup of cheese. Repeat the layers, finishing with tortillas, enchilada sauce, and remaining cheese.

Bake the Casserole

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

Garnish and Serve

Allow the casserole to sit for 5 minutes before serving. Garnish with chopped cilantro.

Your Shredded Chicken Enchilada Casserole is ready to be enjoyed!

Pro Tips

For an extra kick, add jalapeños or diced green chilies to the chicken mixture. Feel free to switch up the cheese or add veggies like bell peppers or zucchini based on your preference.

Storage and Make-Ahead Tips

This casserole is an excellent make-ahead meal, perfect for those busy weekdays. You can prepare the entire dish up to a day in advance; simply assemble everything, cover tightly with plastic wrap, and store it in the refrigerator. When you're ready to bake, remove the plastic wrap and let it sit at room temperature for about 30 minutes before placing it in the oven. Baking time might need a slight adjustment; it could take an additional 10 to 15 minutes to ensure it heats through properly.

If you're looking to store leftovers, keep them sealed in an airtight container in the refrigerator for up to four days. For longer storage, consider freezing portions of the casserole. I recommend cutting it into individual servings, wrapping each tightly in plastic wrap, and then in foil. Frozen portions can last up to three months, and you can reheat them from frozen at 350°F (175°C) for about 30-35 minutes.

Serving Suggestions

Consider pairing your Shredded Chicken Enchilada Casserole with a fresh salad or guacamole to brighten up the flavors. A simple lime vinaigrette tossed with mixed greens makes for a refreshing contrast to the richness of the casserole. Additionally, serving with a dash of sour cream or Greek yogurt on top can give a creamy texture that balances the dish nicely.

For a complete meal experience, you might also consider adding a side of Spanish rice or refried beans. These sides complement the casserole beautifully and can help soak up any extra enchilada sauce. Don’t hesitate to sprinkle additional fresh cilantro or diced green onions on top before serving – they add a burst of freshness that enhances every bite!

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Absolutely! In fact, using rotisserie chicken is a great time-saver.

→ How can I make this dish spicier?

You can add diced jalapeños or use a spicier enchilada sauce.

→ Can I make this ahead of time?

Yes! Assemble the casserole and refrigerate it for up to 24 hours before baking.

→ What sides pair well with this casserole?

Serve it with a fresh garden salad or some Mexican rice for a complete meal.