Print

Chicken Enchilada Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

This Chicken Enchilada Casserole is a comforting and flavorful Mexican-inspired baked dish. Layers of soft flour tortillas, tender shredded chicken, black beans, diced green chilies, and a rich homemade enchilada sauce are combined with melted Colby Jack cheese, then baked to bubbly perfection. Perfect for a family dinner or casual get-together, this casserole delivers classic enchilada flavors in an easy-to-prepare format.

Ingredients

Sauce

  • 2 Tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, divided
  • 15 ounces tomato sauce
  • 1 1/2 cups chicken stock

Filling

  • 3 cups cooked and shredded chicken
  • 1/2 teaspoon black pepper
  • 4.5 ounces diced green chilies, drained
  • 15 ounces black beans, drained and rinsed

Assembly

  • 12 flour tortillas (6-inch size)
  • 3 cups Colby Jack cheese, shredded

Instructions

  1. Preheat and prepare baking dish. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a little olive oil to prevent sticking.
  2. Cook onions. Heat the olive oil in a medium saucepan over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes until soft and translucent.
  3. Add aromatics and spices. Stir in the minced garlic, flour, chili powder, and ground cumin. Cook for about 1 minute while stirring constantly to toast the spices and remove raw flour taste.
  4. Make the enchilada sauce. Slowly pour in the chicken stock and tomato sauce while whisking vigorously to break up any flour lumps. Add 1/2 teaspoon of salt. Bring the mixture to a simmer, reduce heat to low, and cook uncovered for 8 to 10 minutes until the sauce thickens to a smooth consistency.
  5. Mix the filling. While the sauce simmers, combine the shredded chicken, black beans, drained green chilies, remaining 1/2 teaspoon salt, and black pepper in a large bowl. Stir until evenly mixed.
  6. Begin layering the casserole. Spread about 1/2 cup of the warm enchilada sauce evenly on the bottom of the prepared baking dish. Arrange 4 flour tortillas across the bottom, tearing them if necessary to cover the surface completely.
  7. Add filling and sauce layers. Spread half of the chicken and bean mixture over the tortillas, pour 1 cup of sauce on top, and sprinkle with 1 cup of shredded Colby Jack cheese. Repeat the layering with another 4 tortillas, remaining chicken mixture, 1 cup sauce, and 1 cup cheese.
  8. Top the casserole. Place the final 4 tortillas on top. Pour the remaining enchilada sauce evenly over the surface to cover the tortillas completely. Sprinkle with the last cup of cheese.
  9. Bake to finish. Bake uncovered at 375°F (190°C) for 25 to 30 minutes until the casserole is hot and bubbly around the edges and the cheese is fully melted and lightly golden. Let it cool slightly before serving.

Notes

  • You can substitute corn tortillas for a gluten-free option, but adjust layering to prevent cracking.
  • Use rotisserie chicken for a quicker preparation.
  • For extra heat, add some chopped jalapeños or a dash of cayenne pepper to the sauce.
  • Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
  • Garnish with fresh cilantro, sour cream, or sliced avocado for added flavor.

Find it online: https://simpleplatter.com/chicken-enchilada-casserole-recipe/