Shredded Chicken Enchilada Casserole

Name: Shredded Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups shredded cooked chicken; 1 can (10 oz) enchilada sauce; 1 cup sour cream; 2 cups shredded cheese (cheddar or Mexican blend); 6 corn tortillas; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste

Highlighted under: Classic Homestyle Dishes

When I first set out to make a Shredded Chicken Enchilada Casserole, I was craving something hearty yet comforting. The process turned out to be surprisingly simple, and the results were nothing short of delightful. I love how the layers of tortillas and chicken meld together with savory spices, creating a dish that feels like a warm hug. Whether it's for a weeknight dinner or a gathering with friends, this casserole is sure to impress with its explosion of flavors and textures.

Created by

Callista Green

Last updated on 2026-02-27T21:33:36.088Z

Creating this Shredded Chicken Enchilada Casserole was such a rewarding experience. I started by slow-cooking the chicken to ensure it was tender and flavorful. Using rotisserie chicken works just as well for a quicker option, but there's something special about the homemade touch. The addition of fresh spices and a creamy sauce truly elevates the dish, making it irresistible.

One tip I discovered while perfecting this casserole is to let it rest for a few minutes after baking. This allows the flavors to meld together nicely and makes serving a breeze. Plus, the slight crispiness on top adds a wonderful contrast to the tender layers underneath.

Why You'll Love This Recipe
Creamy and cheesy with a hint of spice
Perfect blend of textures with soft tortillas and shredded chicken
Quick to prepare, making it a great weeknight meal

The Importance of Layering

Layering is key to achieving a harmonious blend of flavors in your Shredded Chicken Enchilada Casserole. Start with a thin layer of the chicken mixture at the bottom to prevent the tortillas from sticking. Each layer of tortillas should be covered by a generous amount of the chicken mixture and cheese to ensure every bite is rich and satisfying. I recommend using a spatula to press down each layer slightly, which helps the ingredients mesh together during baking.

As you build the layers, consider the types of tortillas you use. Corn tortillas tend to hold their shape well and provide a lovely texture contrast to the creamy filling. If you want to add a twist, try using whole wheat tortillas for added nutrition and flavor. However, be mindful that some tortillas can become mushy after baking, so browning them slightly in a skillet can help maintain their integrity.

Ingredient Insights

Every ingredient in this casserole plays a crucial role. The shredded chicken acts as the protein base, while the enchilada sauce adds depth and richness with its blend of spices. I love using a homemade or low-sodium version of enchilada sauce for a fresher taste. The sour cream not only gives creaminess but also balances the flavors, cutting through any spiciness with its mild tang. For a dairy-free alternative, try using a cashew cream or coconut yogurt to maintain that luscious texture.

The addition of black beans and corn not only boosts the dish's nutritional profile but also enhances the overall texture. If you're looking for a shortcut, canned beans are convenient, but rinsing and draining them is essential to reduce sodium levels. Frozen corn can be used as well, and it cooks beautifully in the oven. Remember to adjust seasoning, as these ingredients can vary in saltiness.

Make-Ahead and Storage Tips

This casserole is a fantastic make-ahead meal. Prepare it a day in advance and store it covered in the refrigerator before baking. When you’re ready to bake, you may need to add an extra 5-10 minutes to the cooking time since it will be starting from a colder temperature. Alternatively, it can also be fully cooked and then frozen for later. Just wrap it tightly in foil or transfer to an airtight container, and it can be stored for up to three months.

Reheating is straightforward too! If frozen, allow the casserole to thaw overnight in the refrigerator before reheating. To reheat, bake at 350°F (175°C) for about 30 minutes, or until hot and bubbly. If you find the top starts to brown too much, tent it with foil to keep that lovely cheese from burning while the interior warms through.

Ingredients

Gather the following ingredients to make your Shredded Chicken Enchilada Casserole:

Ingredients

2 cups shredded cooked chicken
1 can (10 oz) enchilada sauce
1 cup sour cream
2 cups shredded cheese (cheddar or Mexican blend)
6 corn tortillas
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

Instructions

Follow these steps to assemble and bake your casserole:

Prepare Ingredients

Preheat your oven to 350°F (175°C). In a large bowl, mix the shredded chicken, black beans, corn, enchilada sauce, chili powder, cumin, and sour cream. Season with salt and pepper.

Layer Casserole

In a 9x13 inch baking dish, spread a thin layer of the chicken mixture on the bottom. Layer three corn tortillas over the top, then add another layer of the chicken mixture and a sprinkle of cheese. Repeat the layering process, ending with tortillas on top, and cover with remaining cheese.

Bake

Cover the baking dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Cool and Serve

Once baked, allow the casserole to cool for about 5-10 minutes before serving. This will make slicing easier.

Pro Tips

For extra flavor, you can add chopped jalapeños or bell peppers to the chicken mixture. Serve with a side of avocado or a simple green salad for a complete meal.

Serving Suggestions

Serve your Shredded Chicken Enchilada Casserole with a fresh side salad or some sautéed vegetables to balance the richness of the dish. A dollop of guacamole or fresh salsa can elevate the flavors, adding a burst of freshness. For added crunch, consider serving with tortilla chips on the side, perfect for scooping up any leftovers on the plate.

For taco night twist, set up a station where guests can build their own plates with toppings such as chopped cilantro, sour cream, or jalapeños. This can cater to different taste preferences and make the meal feel more interactive and fun!

Dietary Adjustments

If you need to accommodate different dietary needs, this casserole is very versatile. For a vegetarian version, simply omit the chicken and replace it with a mix of diced bell peppers, zucchini, or mushroom. You can also add additional beans or quinoa for extra protein.

For a lower-carb option, consider using zucchini slices or eggplant as a substitute for the tortillas. This would result in a different texture, but it absorbs the casserole flavors beautifully. Just be sure to slice them thinly and pat them dry to avoid excess moisture.

Common Troubleshooting Tips

If you find that your casserole is too soupy, it may be due to excess moisture from the ingredients. Make sure to drain the beans and corn adequately, and consider letting the casserole sit for a few minutes after baking to absorb any extra liquid. Additionally, reducing the amount of sauce slightly can help keep the texture in check.

Over-browning cheese is a common issue. If your cheese is getting overly browned but the dish isn't thoroughly heated, cover it with foil to prevent further browning and allow the casserole to cook through evenly. This method helps maintain a perfect balance of gooey cheese on top while the insides cook through.

Questions About Recipes

→ Can I use store-bought rotisserie chicken?

Yes, using rotisserie chicken is a great shortcut that saves time without sacrificing flavor.

→ Can this casserole be made ahead of time?

Absolutely! You can prepare it a day in advance and store it in the refrigerator. Just be sure to bake it off before serving.

→ What type of cheese works best?

A blend of cheddar and Mexican cheese adds great flavor and melts beautifully. Feel free to use your favorite type!

→ Can I freeze the leftovers?

Yes, this casserole freezes well. Just make sure it’s properly wrapped or stored in an airtight container before freezing.