Chicken Enchilada Casserole

4.97 from 154 votes

Chicken Enchilada Casserole

Chicken Enchilada Casserole is perfect easy comfort food. Just a touch easier than chicken enchiladas, you will love this make ahead and freezer friendly casserole!

Prep Time30

Cook Time20

Total Time50

Servings: people

Calories: 410kcal

Author: Lisa Longley

Ingredients

Enchilada Sauce (see note)

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

For Casserole

3 cups cooked shredded chicken
1/2 teaspoon salt
1/4 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 see note

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
1 tablespoon olive oil, 1 small yellow onion, 1/2 teaspoon kosher salt
While the onion is cooking for the enchilada sauce, make the enchilada filling. In a bowl mix together the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.
3 cups cooked shredded chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 4.5 ounces diced green chiles, 15 ounces black beans
Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 tablespoon all purpose flour, 15 ounces tomato sauce, 1 cup chicken stock, 2 cloves garlic
Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture.
Dip half the tortillas (6 tortillas) in the remaining sauce to coat them and line the bottom of the casserole dish with them.
12 corn tortillas
Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
3 cups shredded colby jack cheese
Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture. Pour any remaining sauce over the casserole and top with 2 cups of Colby Jack cheese.
Bake uncovered for 25 minutes or until the cheese is bubbly.

Video

Notes

You can replace this enchilada sauce recipe with two cups of store bought sauce.

The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself as it melts significantly better.

Nutrition