Chicken Enchilada Casserole
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion
diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic
minced
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans
drained and rinsed
- 12 corn tortillas)
(6 inches
- 3 cups shredded colby jack cheese
see note
Directions
- 1
Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- 2
In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.
- 3
While the onion is cooking for the enchilada sauce, make the enchilada filling. In a bowl mix together the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.
- 4
Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
- 5
Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture.
- 6
Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
- 7
Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
- 8
Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture. Pour any remaining sauce over the casserole and top with 2 cups of colby jack cheese.
- 9
Bake uncovered for 25 minutes or until the cheese is bubbly.
Chicken Enchilada Casserole
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Ratings & Reviews
Based on 148 ratings
Rating Breakdown
About this Recipe
Craving a hearty, satisfying meal that's easier to prepare than traditional enchiladas? This Chicken Enchilada Casserole is your answer to comforting flavors without all the fuss, perfect for a busy weeknight or a relaxed weekend.
What makes this recipe truly special is its clever casserole format. You get all the beloved tastes of chicken enchiladas—savory chicken, zesty sauce, and gooey cheese—layered for ultimate convenience. It’s a fantastic make-ahead and freezer-friendly option, ensuring a delicious meal is always within reach when you need it most.
Prepare to experience a symphony of flavors and textures with every forkful. You'll find tender shredded chicken, hearty black beans, and mild diced green chiles, all generously coated in a rich, spiced tomato sauce infused with warm cumin and chili powder. These savory elements are nestled between soft corn tortillas and crowned with a generous layer of melted Colby Jack cheese, creating an irresistibly gooey and satisfying dish. It’s comfort food at its best, designed to bring warmth and satisfaction to your table.
This versatile casserole lends itself beautifully to customization. Feel free to swap the shredded chicken for cooked ground beef or turkey, or even make it vegetarian by adding extra black beans and corn. While Colby Jack cheese melts wonderfully, a mix of cheddar and Monterey Jack would also be delicious. For those who enjoy a little more heat, consider adding a pinch more chili powder to the sauce.
Serve this Chicken Enchilada Casserole as a complete meal on its own, or alongside a simple green salad for a touch of freshness. It's an excellent choice for family dinners, casual gatherings, or whenever you need a reliable and crowd-pleasing dish.