why make this recipe
Chicken Enchilada Casserole is a fantastic choice for a family meal or a cozy dinner with friends. This dish combines the rich flavors of chicken, cheese, and spices, all layered beautifully with tortillas. It’s easy to make, filling, and brings a taste of Mexican cuisine right to your table. Plus, it’s a great way to use leftover chicken!
how to make Chicken Enchilada Casserole
Ingredients :
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, 3 cups cooked shredded chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 4.5 ounces diced green chiles, 15 ounces black beans, 12 corn tortillas (6 inches), 3 cups shredded Colby Jack cheese
Directions :
- Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion with kosher salt until soft (about 5 minutes).
- In a large bowl, combine shredded chicken, salt, pepper, green chiles, and black beans.
- Stir chili powder and cumin into the onion. Cook briefly, then mix in flour. Add chicken stock, tomato sauce, and garlic. Simmer for 5 minutes.
- Pour half a cup of enchilada sauce into the baking dish. Mix another half-cup into the chicken mixture. Dip 6 tortillas into the sauce and layer them in the dish.
- Spread half the chicken mixture over tortillas and top with 1 cup of cheese.
- Repeat the layering with remaining tortillas, chicken mixture, enchilada sauce, and another 2 cups of cheese.
- Bake uncovered for 25 minutes until the cheese is bubbly and the casserole is heated through.
how to serve Chicken Enchilada Casserole
Serve the Chicken Enchilada Casserole hot from the oven. You can top it with fresh cilantro, sour cream, or sliced jalapeños for an added kick. It pairs well with a side salad or some tortilla chips.
how to store Chicken Enchilada Casserole
To store leftover Chicken Enchilada Casserole, let it cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months.
tips to make Chicken Enchilada Casserole
- Use rotisserie chicken to save time on cooking the chicken.
- Feel free to add your favorite vegetables or spices to the mixture for extra flavor.
- Make it spicier by adding diced jalapeños or using hotter chili powder.
variation
For a vegetarian version, replace the chicken with black beans or another protein like lentils. You can also use corn tortillas for a gluten-free option.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas if you prefer, but corn tortillas are more traditional for enchiladas.
How do I know when the casserole is done?
The casserole is done when the cheese is melted and bubbly, and the edges are slightly golden.
Can I make this casserole ahead of time?
Absolutely! You can prepare it a day in advance and bake it when you’re ready to serve. Just keep it covered in the fridge until you’re ready to pop it in the oven.
Chicken Enchilada Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A delicious and filling Chicken Enchilada Casserole perfect for family meals, bringing rich flavors of chicken, cheese, and spices layered with tortillas.
Ingredients
- 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
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans
- 12 corn tortillas (6 inches)
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion with kosher salt until soft (about 5 minutes).
- In a large bowl, combine shredded chicken, salt, pepper, green chiles, and black beans.
- Stir chili powder and cumin into the onion. Cook briefly, then mix in flour. Add chicken stock, tomato sauce, and garlic. Simmer for 5 minutes.
- Pour half a cup of enchilada sauce into the baking dish. Mix another half-cup into the chicken mixture. Dip 6 tortillas into the sauce and layer them in the dish.
- Spread half the chicken mixture over tortillas and top with 1 cup of cheese.
- Repeat the layering with remaining tortillas, chicken mixture, enchilada sauce, and another 2 cups of cheese.
- Bake uncovered for 25 minutes until the cheese is bubbly and the casserole is heated through.
Notes
Serve hot with fresh cilantro, sour cream, or sliced jalapeños. Pairs well with a side salad or tortilla chips. Can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Enchilada, Casserole, Mexican Cuisine, Dinner, Family Meal