Go Back
–+ servings

Chicken Enchilada Casserole

This easy, comforting Chicken Enchilada Casserole has all the flavors of traditional enchiladas, but with less fuss. It's make-ahead and freezer-friendly — perfect for busy nights!
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Enchilada Casserole
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8

Notes

Ingredients

For the Enchilada Sauce:
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • ½ tsp kosher salt
  • 1½ tsp cumin
  • 2 tsp chili powder
  • 1 tbsp all-purpose flour
  • 15 oz tomato sauce
  • 1 cup chicken stock
  • 2 cloves garlic, minced
For the Casserole:
  • 3 cups cooked, shredded chicken
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4.5 oz diced green chiles
  • 15 oz black beans, drained and rinsed
  • 12 corn tortillas (6-inch)
  • 3 cups shredded Colby Jack cheese (see note)
 

 

Instructions

  1. Prep: Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  2. Make the Sauce: In a large skillet over medium heat, heat olive oil. Add diced onion and salt. Cook until the onion is soft and translucent, about 5 minutes. Stir in cumin and chili powder and cook for 30 seconds. Add flour and stir to combine. Slowly whisk in the chicken stock, followed by the tomato sauce and minced garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally. For a smooth sauce, blend it (optional).
  3. Make the Filling: In a mixing bowl, combine the shredded chicken, salt, pepper, green chiles, and black beans. Stir in ½ cup of the enchilada sauce.
  4. Assemble:
    • Pour ½ cup of enchilada sauce in the bottom of the baking dish.
    • Dip 6 tortillas in the remaining sauce and layer them in the bottom of the dish.
    • Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of cheese.
    • Dip the remaining 6 tortillas in sauce and layer them on top. Add the rest of the chicken mixture.
    • Pour any remaining sauce over the casserole and top with the remaining 2 cups of cheese.
  5. Bake: Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
 

 

Notes

  • You can substitute 2 cups of store-bought enchilada sauce if you prefer.
  • For best results, shred cheese from a block rather than using pre-shredded — it melts better!

 

Nutrition
 Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
 Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
 Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

Save