Shredded Chicken Enchilada Casserole Recipe
A comforting and easy-to-make Shredded Chicken Enchilada Casserole featuring layers of tender shredded chicken, hearty enchilada sauce, soft tortillas, and melted cheese baked to perfection. This casserole is perfect for a family dinner, offering rich Mexican flavors in a convenient one-dish meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Filling
- 3 cups cooked shredded chicken (about 2 large chicken breasts)
- 1 1/2 cups enchilada sauce
Casserole Layers
- 8–10 corn or flour tortillas, cut into halves or quarters to fit the baking dish
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Chicken Mixture: Combine the shredded cooked chicken with about 1 cup of the enchilada sauce in a bowl, mixing well so the chicken is evenly coated.
- Layer the Casserole: In a greased 9×13 inch baking dish, start by spreading a thin layer of enchilada sauce. Then place a layer of tortillas to cover the bottom. Next, spread half of the chicken mixture evenly over the tortillas, followed by a generous sprinkling of shredded cheese. Repeat with another layer of tortillas, chicken mixture, enchilada sauce, and cheese. Finish with a final layer of tortillas topped by remaining enchilada sauce and cheese.
- Bake: Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and melted.
- Rest and Serve: Let the casserole rest for about 5 minutes after baking to set layers before slicing and serving.
Notes
- You can use rotisserie chicken for a time-saving option.
- Customize the cheese blend to your taste or dietary preferences.
- Serve with toppings like sour cream, sliced avocado, cilantro, or diced onions for added flavor.
- Use corn tortillas for a gluten-free version.
- Leftovers can be refrigerated for up to 3 days and reheated.
Keywords: Shredded chicken, enchilada casserole, baked enchiladas, easy Mexican dinner, layered casserole
