Name: Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Enchilada Sauce; 1 tbsp olive oil; 1 small yellow onion, diced; 1/2 tsp kosher salt; 2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tbsp all-purpose flour; 15 oz tomato sauce; 1 cup chicken stock; 2 garlic cloves, minced; Casserole; 3 cups cooked, shredded chicken; 1/2 tsp kosher salt; 1/4 tsp black pepper; 4.5 oz diced green chiles; 15 oz black beans, drained and rinsed; 12 (6-inch) corn tortillas; 3 cups shredded Colby Jack cheese (from a block, recommended)

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Chicken Enchilada Casserole is the ultimate comfort food that blends bold Mexican flavors with cozy, baked casserole goodness. This easy and satisfying dish layers tender shredded chicken, black beans, green chiles, and gooey Colby Jack cheese between sauce-drenched corn tortillas. It’s the perfect weeknight dinner or make-ahead meal for busy families. Whether you’re craving a crowd-pleaser or prepping for a potluck, this chicken enchilada casserole delivers a hearty, flavor-packed experience every time.

Why You’ll Love This Chicken Enchilada Casserole

This Chicken Enchilada Casserole offers all the classic enchilada flavors without the hassle of rolling tortillas. It’s quick to assemble, family-friendly, and easy to customize. The homemade enchilada sauce adds a robust depth of flavor, while the layers of melty cheese and seasoned chicken make each bite irresistibly comforting. Plus, it’s freezer-friendly, meal-prep approved, and perfect for leftovers!

Ingredients

For the Enchilada Sauce:

1 tablespoon olive oil
1 small yellow onion, finely diced
1/2 teaspoon kosher salt
2 teaspoons chili powder
1 1/2 teaspoons ground 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 kosher salt
1/4 teaspoon ground black pepper
4.5 ounces diced green chiles
15 ounces canned black beans, drained and rinsed
12 (6-inch) corn tortillas
3 cups shredded Colby Jack cheese (preferably from a block)

Step-by-Step: How to Make Chicken Enchilada Casserole

Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
In a skillet over medium heat, heat olive oil and cook diced onion with salt until translucent (about 5 minutes).
While the onion sautés, combine the shredded chicken, remaining salt, pepper, green chiles, and black beans in a large mixing bowl. Stir in 1/2 cup of the enchilada sauce.
Stir chili powder and cumin into the onion and cook for 30 seconds. Add flour and stir briefly. Slowly whisk in chicken stock, then mix in tomato sauce and minced garlic. Simmer for 5 minutes, stirring occasionally.
For a smooth sauce, blend the mixture until silky (optional).
Spread 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish.
Dip 6 corn tortillas into the remaining sauce, coating them well, and arrange them in a single layer in the baking dish.
Spoon half of the chicken mixture over the tortillas and sprinkle with 1 cup of cheese.
Repeat the layering with the remaining tortillas, chicken mixture, and enchilada sauce. Finish by topping with the remaining 2 cups of cheese.
Bake uncovered for 25 minutes, or until the cheese is melted and bubbling.

Helpful Tips

Use freshly shredded cheese from a block for the best melt and flavor.
Make the enchilada sauce a day ahead to save time.
Blend the sauce for a smooth finish, or keep it chunky for texture.
Let the casserole rest for 10 minutes before slicing to help it set.

Substitutions And Variations

Cheese: Swap Colby Jack for cheddar, Monterey Jack, or a Mexican blend.
Protein: Use cooked ground beef or turkey instead of chicken.
Beans: Pinto beans can be used in place of black beans.
Tortillas: Flour tortillas work too, though they’ll be softer.
Vegetarian: Omit the chicken and double the beans or add sautéed vegetables.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, tightly wrap the casserole (either whole or in portions) and store for up to 3 months. Reheat in the oven at 350°F until warmed through or microwave individual servings.

Nutritional Information

Each serving (1 piece) contains approximately:

Calories: 410 kcal
Carbohydrates: 36g
Protein: 26g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 67mg
Sodium: 1327mg
Fiber: 7g
Sugar: 6g

Serving Suggestions

Plate it alongside Mexican rice or a refreshing cilantro lime rice.
Top with sour cream, diced avocado, or fresh cilantro for added flavor.
Enjoy with a crisp green salad to round out the meal.
Garnish with lime wedges and a sprinkle of cotija cheese for that authentic, restaurant-style flair.

Frequently Asked Questions About Chicken Enchilada Casserole

Can I use store-bought enchilada sauce? Yes! If you’re short on time, use 2 cups of store-bought enchilada sauce as a quick substitute.

Can this casserole be made ahead? Definitely. You can prepare the casserole the night before, cover it tightly, and refrigerate until you’re ready to bake.

What’s the best way to shred chicken? Use two forks or a hand mixer to shred warm, cooked chicken quickly.

How do I make it less spicy? Use mild green chiles and skip the chili powder or reduce it by half.

Can I double this recipe? Yes! Use two baking dishes if needed and extend baking time slightly for even heating.

Conclusion

Thanks so much for visiting and taking the time to enjoy this recipe! This Chicken Enchilada Casserole is a beloved favorite for its comfort, flavor, and simplicity. Whether you’re making it for your family or sharing it with friends, it’s sure to please. I’m so glad to have shared it with you, and I hope it brings warmth and delicious joy to your table. Happy cooking, and thank you for being part of this food-loving community!

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