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Chicken Enchilada Casserole Recipe

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This Chicken Enchilada Casserole recipe features layers of shredded chicken, black beans, and tortillas, all topped with a rich homemade enchilada sauce and melted cheese. Perfect for a quick and flavorful weeknight meal.

Ingredients

Scale
  • 3 cups cooked shredded chicken
  • 1/2 teaspoon salt
  • 4.5 ounces diced green chiles
  • 15 ounces black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 12 corn tortillas (6 inches)
  • 3 cups shredded Mexican cheese blend

For the Homemade Enchilada Sauce:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 tablespoon all-purpose flour
  • 15 ounces tomato sauce
  • 1 cup chicken stock
  • 2 cloves garlic, minced

Instructions

  • Preheat your oven to 375°F.
  • In a pan, heat olive oil and sauté onions until soft. Add garlic, salt, cumin, chili powder, and flour. Cook for 2 minutes.
  • Stir in tomato sauce and chicken stock. Simmer for 10 minutes to thicken. Set aside.
  • In a large bowl, combine shredded chicken, green chiles, black beans, corn, and salt.
  • Grease a 9x13-inch casserole dish. Spread a small amount of sauce at the bottom.
  • Layer 6 tortillas over the sauce, followed by half the chicken mixture, half the cheese, and half the enchilada sauce. Repeat layers.
  • Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes or until bubbly and golden.
  • Let rest for 10 minutes before serving.

Notes

  • Use rotisserie chicken for a quicker prep.
  • Substitute canned enchilada sauce if you’re short on time.

Nutrition

Find it online: https://amandarecipes.com/chicken-enchilada-casserole-recipe/