Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a hearty, flavorful Mexican-inspired baked dish layered with tender chicken, cheese, and enchilada sauce, perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 corn tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Cooking spray or oil for greasing the pan
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a bowl, combine the shredded chicken, cumin, diced onion, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Layer half of the tortilla strips over the sauce.
- Top the tortillas with half of the chicken mixture, then sprinkle with a mix of cheddar and Monterey Jack cheeses.
- Drizzle some enchilada sauce over the cheese layer, then repeat layering with remaining tortillas, chicken, cheese, and enchilada sauce.
- If using, sprinkle black olives and chopped cilantro on top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let the casserole rest for 5 minutes before serving.
Notes
For extra flavor, serve with sour cream, guacamole, or fresh salsa on the side.
Find it online: https://foodlifelove.com/shredded-chicken-enchilada-casserole/