Chicken Enchilada Casserole
A comforting and flavorful casserole made with layers of shredded chicken, enchilada sauce, and gooey cheese, perfect for family dinners.
Equipment
- large skillet
- 9x13 Baking Dish
- whisk
- mixing bowl
Ingredients
- 3 cups Cooked shredded chicken Use rotisserie chicken for convenience.
- 1/2 teaspoon Salt To taste.
- 4.5 ounces Diced green chiles Adds mild heat and flavor.
- 15 ounces Black beans Drained and rinsed.
- 1 cup Frozen corn kernels Thawed.
- 12 pieces Corn tortillas 6 inches in diameter.
- 3 cups Shredded Mexican cheese blend For topping.
- 2 tablespoons Olive oil For sautéing.
- 1 medium Onion Diced.
- 1 tablespoon Chili powder For flavor.
- 1 teaspoon Cumin For flavor.
- 1 clove Garlic Minced.
- 2 tablespoons All-purpose flour To thicken the sauce.
- 2 cups Chicken stock For the sauce.
- 8 ounces Tomato sauce For the sauce.
Instructions
- Preheat your oven to 350º F (175º C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in chili powder, cumin, salt, and minced garlic. Cook for about 30 seconds until fragrant.
- Sprinkle in the flour and whisk to combine. Gradually pour in the chicken stock while stirring to avoid lumps.
- Add the tomato sauce and bring to a simmer. Cook for about 5 minutes, stirring occasionally.
- In a 9x13 baking dish, pour 1/2 cup of the enchilada sauce into the bottom and spread evenly.
- Dip 6 corn tortillas in the remaining sauce to coat them, then lay them at the bottom of the dish.
- Spread half of the shredded chicken mixture over the tortillas and top with 1 cup of shredded cheese.
- Repeat the layering process with the remaining tortillas, chicken mixture, and pour any leftover sauce on top.
- Sprinkle the remaining 2 cups of cheese on top.
- Bake uncovered for about 25 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes
Customize with additional vegetables or spices to suit your taste. This casserole can be made ahead of time and stored in the refrigerator before baking.