Chicken Enchilada Casserole
A comforting Mexican-inspired casserole layered with tender shredded chicken, rich enchilada sauce, black beans, melty cheese, and soft tortillas—perfectly baked to cheesy perfection.
Equipment
- 1 Mixing bowl Large
- 1 Casserole dish 9x13 inch
- 1 Skillet Large
Ingredients
Enchilada Casserole Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- ½ teaspoon kosher salt
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
- 3 cups shredded chicken cooked
- ½ teaspoon salt
- ¼ 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
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add salt, chili powder, cumin, and flour. Stir for 1 minute to toast the spices.
- Slowly add tomato sauce and chicken stock. Stir in minced garlic. Simmer on low for 5–7 minutes until sauce thickens.
- Stir in shredded chicken and simmer for 2–3 minutes to combine flavors.
- Spread a thin layer of chicken sauce on the bottom of a casserole dish.
- Layer 4–5 tortillas over the sauce. Add chicken mixture and cover with shredded cheese. Repeat layers, ending with cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Let the casserole rest 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freezes well in individual portions for future meals.