Shredded Chicken Enchilada Casserole

 

Ingredients:

2 cups shredded chicken ( used thighs- cooked in crockpot)

1 1/2 cups  red enchilada sauce

8 to 10  soft flour tortillas

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey cheese

1 onions- finely chopped

2 cloves garlic- finely minced

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. smoked paprika

1/2 cup black beans

1/4 cup diced green chilies

Directions

 Fully cook thighs so they are easy to shred. Let cool slightly, then shred finely using forks or a mixer for tender pulled chicken.

Make the Sauce Mixture: In a skillet, sauté the finely chopped onions and minced garlic until fragrant and translucent. Add the red enchilada sauce along with cumin, chili powder, and smoked paprika. Let simmer for 2-3 minutes to blend the flavors.

Combine Chicken with Sauce: Stir the shredded chicken into the sauce mixture until every piece is fully coated with the rich, spiced sauce.

Layer the Casserole: Grease a baking dish. Lay a layer of tortillas on the bottom, spoon half of the chicken mixture over them, and sprinkle generously with the shredded cheese blend, add black beans and green chilies. Repeat the layers ending with a cheese topping.

Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden on top. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Warm tortillas slightly before layering to help them soften and blend better in the casserole.

Use a thick enchilada sauce to avoid a watery casserole and soggy texture.

Shred chicken finely for even flavor distribution and tender bites.

Allow the casserole to rest after baking for easier slicing and improved serving.

Mix cheddar and Monterey Jack cheese for a perfect balance of sharpness and creaminess.

Make again- very good