Description
This Chicken Enchilada Casserole layers tender shredded chicken, black beans, green chiles, and Colby Jack cheese between sauce-coated corn tortillas. Baked until bubbly, it’s a hearty, comforting dish that’s perfect for busy weeknights or make-ahead meals.
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)
Instructions
- 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.
Notes
You can use 2 cups of store-bought enchilada sauce if needed.
Freshly shredded cheese melts better than pre-shredded.
Let the casserole sit for 10 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 piece
- Calories: 410 kcal
- Sugar: 6 g
- Carbohydrates: 36 g
- Protein: 26 g