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Shredded Chicken Enchilada Recipe
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Shredded Chicken Enchilada Casserole Recipe

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican


To marinate chicken breasts:

  • 2 medium chicken breasts
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin powder
  • 1 teaspoon southwest spice mix, (you can also make your own spice, recipe here) https://poshjournal.com/slow-cooker-ground-turkey-butternut-squash-corn-peas-southwest-spice-blend
  • salt/pepper, to taste
  • 4 tablespoons olive oil, split in 2

For casserole:

  • 1 can (8 oz) kernel corn, drained
  • 1 can (10 oz) black beans, drained
  • 1 medium red onion, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon Southwest Spice Mix
  • 1 can (5 oz) diced green chiles, drained (remove juice)
  • 1 can (10 oz) green enchilada sauce
  • 2 cups Mexican cheese or Colby-monterey jack cheese


  • Marinate the chicken breast with garlic powder, cumin, southwest mix, salt/pepper, 2 tablespoons olive oil and put in the fridge for at least 10 minutes.
  • Heat 2 tablespoons olive oil in the skillet pan over medium heat, add the chicken and sear until the chicken is browned on both sides and fully cooked. Transfer the chicken to a plate and shred the chicken into pieces.
  • Use the same skillet pan and remaining oil, cook red onion until tender. Set aside.
  • In a casserole dish, add a half portion of drained corn kernel, beans, chicken, red onion and mix well together with cumin, garlic powder, southwest spice mix, green chiles, enchilada sauce and top with cheese. Repeat this step once more.
  • Bake (uncovered at 350F) for about 15-30 minutes, or until heated through and the cheese is melted.
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