Chicken Enchilada Casserole
A hearty, crowd-pleasing casserole that delivers the beloved flavors of chicken enchiladas with a more straightforward assembly. This comforting, make-ahead dish is both freezer-friendly and ideal for busy weeknights or family gatherings.
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Servings: 8
Ingredients
Enchilada Sauce:
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 cup chicken stock
- 1 small yellow onion diced
- 1 ½ teaspoons cumin
- ½ teaspoon kosher salt
For the Casserole:
- 12 corn tortillas 6-inch
- 3 cups cooked shredded chicken
- 4.5 ounces diced green chiles
- 3 cups shredded Colby Jack cheese see note
- 15 ounces black beans drained and rinsed
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
- Begin preparing the enchilada sauce. In a large skillet, warm the olive oil over medium heat. Add the diced onion and kosher salt. Sauté until softened and translucent, approximately 5 minutes.
- While the onion cooks, prepare the filling by combining the shredded chicken, black beans, green chiles, salt, and pepper in a mixing bowl. Stir until evenly incorporated and set aside.
- Return to the skillet and add chili powder and cumin to the cooked onion. Stir and cook briefly, about 30 seconds. Sprinkle in the flour and stir until blended. Gradually whisk in the chicken stock, followed by the tomato sauce and minced garlic. Bring the sauce to a simmer and let cook for 5 minutes, stirring occasionally, until thickened slightly.
- Optional: For a smoother sauce, transfer to a blender and puree until smooth.
- Pour ½ cup of the prepared enchilada sauce into the base of the greased baking dish. Mix another ½ cup of sauce into the chicken mixture.
- Dip 6 tortillas into the remaining enchilada sauce, coating them well. Arrange them in a single layer to cover the bottom of the baking dish.
- Spread half of the chicken mixture over the tortillas and top with 1 cup of shredded cheese.
- Dip the remaining 6 tortillas in the sauce and layer them on top. Spread the remaining chicken mixture over the tortillas. Drizzle any remaining sauce over the top and finish with the remaining 2 cups of cheese.
- Bake uncovered for 25 minutes, or until the cheese is melted and bubbling.
Notes
You may substitute the homemade enchilada sauce with 2 cups of store-bought sauce if preferred.
The prep time accounts for shredding cheese from a block. Using freshly shredded Colby Jack cheese is recommended, as it melts more evenly and enhances the overall texture.