Chicken Enchilada Casserole

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With layers of tortillas, homemade enchilada sauce, gooey cheese, and shredded chicken and beans, this Chicken Enchilada Casserole turns classic enchiladas into a quick and easy weeknight dinner. Same great enchilada flavors with none of the fuss.

Prep Time20

Cook Time30

Total Time50

Course: Main

Cuisine: Mexican

Keyword: chicken enchilada casserole

Servings: to 8 people

Calories: 706kcal

Author: Jill

Ingredients

For the enchilada 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

For the casserole:

3 cups chicken cooked and shredded
1/2 teaspoon black pepper
4.5 ounces diced green chilies drained
15 ounces black beans drained and rinsed
12 flour tortillas 6-inch size
3 cups colby jack cheese shredded

Notes

Store leftover chicken enchilada casserole in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition