Hello friends, Chef André here.
There’s something incredibly comforting about a warm pan of Shredded Chicken Enchilada Casserole coming out of the oven. It’s bubbling, cheesy, and packed with bold flavors-but still simple enough for a busy weeknight.This recipe brings together tender shredded chicken, rich enchilada sauce, melty cheese, and soft corn tortillas layered into one easy bake. No rolling, no stress, just scoop-and-serve comfort food that everyone at the table will love.
It’s the kind of dish you make once… and then keep coming back to.
Why This Enchilada Casserole Works So Well
This casserole is a winner because it’s:
- Comforting and filling
- Naturally gluten free
- Easy to assemble
- Perfect for feeding a crowd
- Great for leftovers and meal prep
Classic flavors, simplified.
Ingredients You’ll Need
Casserole Base
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 8 corn tortillas, cut into strips
- 1½ cups shredded cheddar or Mexican-blend cheese
- ½ cup shredded Monterey Jack cheese
- 1 cup corn kernels
- ½ cup black beans, drained (optional)
Toppings (Optional)
- Sour cream or Greek yogurt
- Diced tomatoes
- Fresh cilantro
- Lime wedges
Step-by-Step Instructions
Step 1
Preheat oven to 375°F (190°C).
Lightly grease a baking dish.
Step 2
In a bowl, mix shredded chicken with enchilada sauce, corn, and black beans.
Step 3
Layer half of the tortilla strips in the dish.
Step 4
Top with half of the chicken mixture and sprinkle with cheese.
Step 5
Repeat layers, finishing with cheese on top.
Step 6
Bake uncovered for 30–35 minutes until bubbly and golden.
Step 7
Let rest 10 minutes before serving. Add toppings if desired.
Chef André’s Tips for the Best Casserole
- Use rotisserie chicken to save time
- Don’t skip the resting time—it helps set layers
- Use freshly shredded cheese for better melting
- Warm enchilada sauce before mixing for even coating
Simple tricks, better results.
Easy Variations to Try
- Add sautéed bell peppers or onions
- Use green enchilada sauce for a milder version
- Add sliced olives for extra flavor
- Make it spicier with diced green chilies
What to Serve with Enchilada Casserole
This dish pairs well with:
- Simple green salad
- Mexican-style rice
- Roasted vegetables
- Fresh fruit for contrast
It’s hearty enough to stand on its own.
Storage and Reheating
- Refrigerate leftovers up to 4 days
- Freeze portions up to 2 months
- Reheat gently in oven or microwave
For safe handling of cooked chicken, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Shredded Chicken Enchilada Casserole
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Is this recipe spicy?
It’s mild—choose your enchilada sauce to adjust heat.
Can I use flour tortillas?
Yes, but corn tortillas keep it gluten free.
Can I freeze it?
Yes, it freezes very well.
Approximate Nutrition Per Serving
- Calories: ~480 kcal
- Protein: 34 g
- Fat: 22 g
- Carbohydrates: 36 g
Values vary by cheese and sauce used.
Final Words from Chef André
This Shredded Chicken Enchilada Casserole is everything a good family dinner should be—comforting, flavorful, and easy to make. It’s warm, cheesy, and endlessly satisfying, perfect for nights when you want something reliable and delicious.
If you try it, tell me what toppings you added.
Chef André 👨🍳