Cheesy Shredded Chicken Enchilada Bake Recipe
This Cheesy Shredded Chicken Enchilada Casserole is a hearty and flavorful dish that combines tender shredded chicken with black beans, corn, and a rich enchilada sauce, all topped with melted cheese. It's perfect for family dinners or gatherings.
Ingredients
- 3 cups cooked shredded chicken
- 1 can red enchilada sauce 10 oz
- 1 can black beans drained and rinsed (15 oz)
- 1 cup corn kernels
- 2 cups cooked rice
- 1 cup diced bell peppers
- 1 small onion diced
- 2 cups shredded cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 tablespoon olive oil
- for garnish fresh cilantro
- optional sour cream
- optional avocado slices
- optional jalapeño peppers
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté diced onion and bell peppers for about 5 minutes.
- In a mixing bowl, combine shredded chicken, sautéed vegetables, black beans, corn, rice, half of the cheese, cumin, chili powder, salt, and pepper.
- Pour a layer of enchilada sauce in a 9x13 inch baking dish, then add half of the chicken mixture and drizzle with more sauce.
- Repeat layering with the remaining chicken mixture and top with another layer of enchilada sauce.
- Sprinkle the remaining cheese over the top of the casserole.
- Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let cool for a few minutes, garnish with cilantro, and add optional toppings before serving.
Notes
For a spicier kick, add jalapeños to the filling or as a topping.