Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas are more authentic and hold up better without getting soggy. If you prefer flour tortillas, just know the texture will be softer.

Can I make it ahead of time?

Absolutely. Assemble the casserole up to a day ahead, cover, and refrigerate. Bake as directed (add a few extra minutes to the baking time if it’s cold from the fridge).

What’s the best way to shred chicken quickly?

Using two forks works well, but if you’re making a big batch, a stand mixer with a paddle attachment will shred warm, cooked chicken in seconds.

Can I add beans or vegetables to the casserole?

Yes! Black beans, corn, or chopped bell peppers layer in beautifully and bring color, flavor, and nutrition.

Shredded Chicken Enchilada Casserole Recipe

Description

This Shredded Chicken Enchilada Casserole is a delicious, easy-to-make main-course that layers tender shredded chicken, flavorful spiced tomato sauce, cheesy goodness, and corn tortillas. Baked to perfection, it’s a family-friendly dish that brings all the flavors of enchiladas in a simple casserole format, ready in just over an hour.

Ingredients

Units Scale

Main Ingredients

1 Tbsp. olive oil
4 cups shredded chicken
1/2 medium onion, chopped
2 tsp. minced garlic
18 small corn tortillas
1 large can crushed tomatoes
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
Salt and pepper, to taste
2 cups taco blend cheese

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once your casserole is assembled.
Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook until they begin to soften. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
Make the Sauce: Into the skillet, mix in the crushed tomatoes, chili powder, cumin, oregano, and salt and pepper to taste. Reduce heat and let the sauce simmer on low for 5 minutes to blend the flavors.
Assemble the First Layer: In a well-greased 9×13-inch baking dish, arrange 6 small corn tortillas to cover the bottom of the dish.
Add Chicken, Sauce, and Cheese: Spread half of the shredded chicken evenly over the tortillas. Top with half of the tomato sauce mixture, then sprinkle with a layer of taco blend cheese.
Repeat Layers: Add another layer of 6 tortillas. Top this layer with the remaining chicken, remaining sauce, and a sprinkle of cheese.
Finish with Final Layer: Place the last 6 tortillas over the top and finish with the remaining cheese.
Bake the Casserole: Lightly cover the casserole with aluminum foil, taking care that the foil does not touch the cheese. Bake for 30 minutes, then remove the foil and bake an additional 10 minutes until the cheese is bubbly and slightly golden.
Garnish and Serve: If desired, garnish with freshly chopped green onions before serving hot.

Notes

You can use rotisserie chicken or leftover cooked chicken to save time.
Add chopped green chiles or jalapeños for extra heat.
For a creamier texture, add a layer of sour cream between the chicken and tortillas.
This casserole can be made ahead and refrigerated before baking.
Let the casserole rest for 10 minutes before cutting to help it hold its shape.

Nutrition

Serving Size: 1/8 of casserole
Calories: 340
Sugar: 4g
Sodium: 650mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg