Chicken Enchilada Casserole

Chicken Enchilada Casserole

from simplejoy.com
50 min
8 servings

Chicken Enchilada Casserole is perfect easy comfort food. Just a touch easier than chicken enchiladas, you will love this make ahead and freezer friendly 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. 1

    Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.

  2. 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. 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. 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. 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. 6

    Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.

  7. 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. 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. 9

    Bake uncovered for 25 minutes or until the cheese is bubbly.