Print

Chicken Enchilada Casserole Recipe: A Family-Friendly Mexican Delight

Chicken Enchilada Casserole Recipe
Print Recipe

This layered Chicken Enchilada Casserole is a family-friendly dinner that’s perfect for busy weeknights or when you’re craving Mexican flavors. Packed with shredded chicken, black beans, corn, and a homemade enchilada sauce, this casserole is layered with corn tortillas and melted cheese for a comforting, crowd-pleasing meal. Plus, it’s easy to customize and can be made with store-bought sauce for a quicker option!

Ingredients

Scale

For the Casserole:

  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Make the Enchilada Sauce:
    • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
    • Stir in chili powder, cumin, salt, and garlic. Cook for 30 seconds.
    • Add the flour and whisk to combine. Slowly pour in the chicken stock, whisking constantly. Stir in the tomato sauce.
    • Simmer for 5 minutes, stirring occasionally. For a smoother sauce, blend with an immersion blender or transfer to a regular blender.
  3. Prepare the Filling:
    • In a large bowl, mix shredded chicken, salt, green chiles, corn, black beans, and 1/2 cup of the enchilada sauce.
  4. Assemble the Casserole:
    • Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
    • Dip 6 tortillas in the remaining sauce and layer them on the bottom of the dish.
    • Spread half of the chicken mixture over the tortillas and sprinkle with 1 cup of cheese.
    • Repeat with the remaining tortillas, chicken mixture, and cheese. Pour any remaining sauce over the top.
  5. Bake:
    • Bake uncovered for 25 minutes, or until the cheese is bubbly and golden.
  6. Serve: Let cool for 5 minutes before slicing and serving.

Notes

  1. Prep Ahead: Shred the chicken and dice the onion in advance to save time.
  2. Tortilla Tip: Warm the corn tortillas slightly before dipping them in the sauce to prevent tearing.
  3. Spice Level: Adjust the chili powder and green chiles to suit your taste.
  4. Leftovers: This casserole reheats well and makes great leftovers for lunch the next day.

Nutrition

Find it online: https://recipes.gernarb.com/chicken-enchilada-casserole-recipe-a-family-friendly-mexican-delight/