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Chicken Enchilada Casserole Recipe

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★★★★★

4.4 from 117 reviews

This easy Chicken Enchilada Casserole is a delicious, crowd-pleasing dinner that layers shredded chicken, black beans, diced green chiles, and cheese between corn tortillas soaked in a homemade red enchilada sauce. Baked until bubbly and golden, it’s perfect for a hearty family meal with less than 30 minutes of hands-on time.

Ingredients

Scale

For the Enchilada Sauce:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 tablespoon all-purpose flour
  • 15 ounces tomato sauce
  • 1 cup chicken stock
  • 2 cloves garlic, minced

For the Casserole:

  • 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

Instructions

  1. Prep: Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray and set aside.
  2. Sauté the Onion: Heat olive oil in a large skillet over medium heat. Add diced onion and kosher salt, and sauté for about 5 minutes until soft and translucent, releasing a wonderful aroma.
  3. Create the Filling: In a large bowl, combine the cooked shredded chicken, salt, black pepper, diced green chiles, and black beans, mixing well.
  4. Make the Sauce: Stir chili powder and cumin into the onion mixture and cook for 30 seconds. Add the flour and stir in slowly the chicken stock and tomato sauce. Add minced garlic last, then bring the mixture to a simmer. Let it thicken for about 5 minutes, stirring occasionally.
  5. Assemble the First Layer: Pour half a cup of enchilada sauce into the baking dish. Stir another half-cup of sauce into the chicken mixture. Dip 6 tortillas in the remaining sauce to coat, then lay them flat on the bottom of the dish, overlapping as needed.
  6. Add the First Filling Layer: Evenly spread half the chicken mixture over the tortillas. Sprinkle about 1 cup of shredded Colby Jack cheese over this layer.
  7. Create the Top Layer: Dip the remaining 6 tortillas in the sauce and place them over the cheese. Add the rest of the chicken mixture, pour any remaining sauce over top, and sprinkle the last 2 cups of cheese evenly.
  8. Bake and Serve: Bake uncovered for 25 minutes or until the cheese is bubbly and melted and the casserole is heated through. Let it rest for 5-10 minutes before slicing and serving for best results.

Notes

  • Don’t skip dipping the tortillas in the sauce to keep the casserole moist and flavorful.
  • Use rotisserie chicken for convenience and extra flavor. If using raw chicken, cook it in the skillet with the onions before making the sauce.
  • Feel free to substitute cheeses like cheddar or Monterey Jack, and customize fillings by leaving out or swapping black beans or chiles.
  • Avoid over-baking to prevent dryness; remove as soon as cheese is bubbly and golden.
  • Allow the casserole to rest after baking for easier cutting and serving.

Keywords: chicken enchilada casserole, easy enchilada recipe, baked enchiladas, Mexican casserole, chicken dinner, cheesy casserole

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