Chicken Enchilada Casserole
Enjoy all the flavor of classic enchiladas without the fuss of rolling! This layered chicken enchilada casserole features a rich homemade red sauce, seasoned chicken, and plenty of gooey cheese for a weeknight-friendly meal.
Equipment
- 9 by 13 inch baking dish
- Large Skillet
- Blender
- Mixing Bowl
- Whisk
Ingredients
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 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
- Heat the oven to 350 °F and coat a 9 by 13 inch baking dish with cooking spray. The dish should be fully greased so the saucy edges release easily after baking.
- Warm the olive oil in a large skillet over medium heat, then cook the diced onion with the kosher salt for about 5 minutes. Stop when the onion looks soft and translucent, not browned.
- Combine the shredded chicken, salt, black pepper, diced green chiles, and drained black beans in a bowl while the onion cooks. The filling should look evenly mixed and moist, but not loose or soupy.
- Stir the chili powder and cumin into the skillet and cook for about 30 seconds, then mix in the flour. You should smell the spices bloom before you whisk in the liquid.
- Slowly whisk in the chicken stock, then add the tomato sauce and minced garlic and bring the sauce to a simmer for 5 minutes, stirring now and then. The sauce should thicken slightly and smell savory with a clear garlic and chile aroma.
- Blend the sauce until smooth if you want a silkier texture, then spread 1/2 cup in the bottom of the prepared dish and mix another 1/2 cup into the chicken filling. This gives you a saucy base without making the layers swim.
- Coat 6 tortillas in the remaining sauce and arrange them across the bottom of the baking dish. It’s fine if they overlap a little, as long as the bottom is covered.
- Spread half of the chicken mixture over the tortillas and top it with 1 cup of cheese. Try to distribute the filling edge to edge so every slice holds together.
- Dip the remaining 6 tortillas in sauce and place them on top, then add the rest of the chicken mixture, pour over any remaining sauce, and finish with the last 2 cups of cheese. The top should be fully covered so it bakes into a bubbly, golden layer.
- Bake uncovered for 25 minutes. The casserole is ready when the cheese is melted and bubbling across the surface.
Notes
Tip for Non-Soggy Tortillas: For extra structure, briefly pan-fry the corn tortillas in a small amount of oil before dipping them in the sauce. This creates a light barrier that helps prevent them from becoming mushy.
Best Melted Cheese: For the smoothest, creamiest melt, shred a block of Colby Jack cheese yourself. Pre-shredded cheese contains anti-caking agents that can make the final dish greasy.
Make-Ahead Instructions: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time.
Freezing Guide: To freeze, assemble the casserole in a freezer-safe dish but do not bake. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Bake from frozen, covered with foil for the first 30 minutes, then uncovered, adding about 30-40 minutes to the total bake time.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.