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Shredded Chicken Enchilada Casserole Recipe

4.5 from 112 reviews

This Shredded Chicken Enchilada Casserole is a comforting and easy-to-make dish featuring layers of tender shredded chicken, rich enchilada sauce, soft tortillas, and melted cheese. Perfect for a family dinner, it combines traditional Mexican flavors in a baked casserole that’s both satisfying and simple to prepare.

Ingredients

Scale

Chicken and Sauce

  • 3 cups shredded cooked chicken
  • 2 cups enchilada sauce

Other Ingredients

  • 810 corn or flour tortillas
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the casserole.
  2. Prepare the layers: In a baking dish, spread a thin layer of enchilada sauce to prevent sticking and add moisture. Arrange a layer of tortillas over the sauce, followed by a layer of shredded chicken, then drizzle with more enchilada sauce and sprinkle with cheese.
  3. Repeat layering: Continue layering tortillas, chicken, enchilada sauce, and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
  4. Bake the casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
  5. Let it rest: Remove from the oven and let the casserole rest for about 5 minutes before serving to allow it to set for easier slicing.

Notes

  • You can substitute store-bought shredded chicken with rotisserie chicken or cook your own.
  • Use corn or flour tortillas based on preference or dietary needs.
  • For extra heat, add chopped jalapeños or a spicy enchilada sauce.
  • This casserole can be assembled a day ahead and refrigerated before baking.
  • Leftovers store well and can be reheated in the oven or microwave.

Keywords: shredded chicken, enchilada casserole, baked enchiladas, Mexican casserole, easy dinner