Shredded 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
Scale
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
