Chicken Enchilada Casserole

No ratings yet

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

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a little olive oil.
Heat the olive oil in a medium saucepan over medium heat, add the diced yellow onion, and cook for 4 to 5 minutes until soft and translucent.
Stir in the minced garlic, flour, chili powder, and ground cumin, cooking for about 1 minute while stirring constantly.
Slowly pour in the chicken stock and tomato sauce while whisking vigorously to break up any flour lumps, then add 1/2 teaspoon of salt. Bring the mixture to a simmer, reduce the heat to low, and let it cook uncovered for 8 to 10 minutes until it thickens into a smooth sauce.
While the sauce simmers, stir together the shredded chicken, black beans, drained green chilies, the remaining 1/2 teaspoon of salt, and the black pepper in a large mixing bowl until combined.
Ladle about 1/2 cup of the warm enchilada sauce into the bottom of the prepared baking dish and spread it evenly, then arrange 4 flour tortillas across the bottom, tearing them if necessary to cover the surface.
Spread half of the chicken and bean mixture over the tortillas, pour 1 cup of sauce over the top, and sprinkle with 1 cup of the shredded colby jack cheese. Repeat the layers once more, starting with 4 tortillas, the remaining chicken mixture, another cup of sauce, and another cup of cheese.
Top with the final 4 tortillas, pour the remaining enchilada sauce evenly over the top to cover the tortillas entirely, and sprinkle with the final cup of colby jack cheese.
Bake uncovered at 375°F (190°C) for 25 to 30 minutes until the casserole is hot, bubbly around the edges, and the cheese is fully melted and lightly golden. Enjoy!

Video

Notes

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

Nutrition