Shredded Chicken Enchilada Casserole Recipe
Introduction
This Shredded Chicken Enchilada Casserole is a comforting and easy-to-make dish perfect for busy weeknights. With layers of tender chicken, rich enchilada sauce, melty cheese, and soft tortillas, it brings classic Mexican flavors to your table with minimal effort.
Ingredients
- 3 cups shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese (such as cheddar or Monterey Jack)
- 8 small tortillas
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
- Step 2: Spread a thin layer of enchilada sauce on the bottom of the dish.
- Step 3: Place a layer of tortillas over the sauce, covering the bottom evenly.
- Step 4: Add a layer of shredded chicken over the tortillas, then spoon some enchilada sauce on top.
- Step 5: Sprinkle a generous layer of shredded cheese over the chicken and sauce.
- Step 6: Repeat the layering process—tortillas, chicken, enchilada sauce, and cheese—until all ingredients are used, finishing with a cheese layer on top.
- Step 7: Cover the casserole with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes, or until the cheese is bubbly and lightly browned.
- Step 8: Let the casserole cool for a few minutes before serving.
Tips & Variations
- For added flavor, sauté onions and peppers with the chicken before layering.
- Swap the shredded chicken for cooked ground beef or turkey for a different protein option.
- Use corn tortillas for a gluten-free version.
- Add a layer of black beans or corn for extra texture and nutrition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead, cover it, and refrigerate. Bake it just before serving, adding a few extra minutes to the baking time if baking straight from the fridge.
What type of cheese works best?
Cheddar, Monterey Jack, or a Mexican cheese blend works well, as they melt nicely and complement the flavors of enchilada sauce and chicken.
PrintShredded Chicken Enchilada Casserole Recipe
This Shredded Chicken Enchilada Casserole is a comforting and flavorful dish that layers tender shredded chicken, savory enchilada sauce, melted cheese, and soft tortillas. Baked to bubbly perfection, it makes a perfect weeknight meal that’s both easy to prepare and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken
- 3 cups shredded cooked chicken
Sauce
- 2 cups enchilada sauce
Cheese
- 2 cups shredded cheddar cheese or Mexican blend cheese
Tortillas
- 8–10 corn or flour tortillas, cut into halves or quarters
Instructions
- Preheat the oven. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
- Layer the casserole. In a baking dish, start by spreading a thin layer of enchilada sauce on the bottom. Next, add a layer of torn tortilla pieces, followed by a generous layer of shredded chicken and a sprinkle of cheese. Repeat the layers — sauce, tortillas, chicken, and cheese — until all ingredients are used, ending with a cheese layer on top.
- Bake the casserole. Cover the dish with foil and bake in the preheated oven for about 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and bubbly and the casserole is heated through.
- Rest and serve. Allow the casserole to rest for 5 minutes before serving to let it set, making it easier to slice and enjoy.
Notes
- Use rotisserie chicken or cook your own chicken breasts for shredding.
- Feel free to add extras like sautéed onions, peppers, or black beans for added flavor and texture.
- Use corn tortillas for a gluten-free option.
- Leftovers keep well covered in the refrigerator for up to 3 days.
Keywords: shredded chicken, enchilada casserole, baked enchiladas, easy dinner, Mexican casserole
