Chicken Enchilada Casserole Recipe:- A Chicken Enchilada Casserole is the ideal dish for a quick and easy comfort meal. A casserole that is easy to prepare ahead of time and can be stored in the freezer, this dish is just a little bit simpler than chicken enchiladas.
Chicken Enchilada Casserole Recipe
Ingredients
Enchilada Sauce (see note)
- 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
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
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Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
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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. Saute until the onion is translucent, about 5 minutes.
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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.
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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.
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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.
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Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
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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.
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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.
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Bake uncovered for 25 minutes or until the cheese is bubbly.
Notes
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.
How to Make Chicken Enchilada Casserole
Presented here is a concise summary of this mouthwatering recipe. Check out the recipe card that is located at the bottom of the post for the complete recipe that includes all of the measurements.
- Make Enchilada Sauce. This is a recipe meant to replace what you would you would find in U.S. grocery stores labeled enchilada sauce. If you would like to use the canned sauce, you will need 16 ounces.
- Make the filling. While the enchilada sauce is simmering, in a bowl combine shredded chicken, salt, pepper, and green chiles. When the enchilada sauce is done, add 1/2 a cup of sauce to this mixture.
- Layer the casserole. Dip 6 corn tortillas in the enchilada sauce. Place them at the bottom of a greased baking dish. Put half of the chicken mixture over the tortilla layer. Top with 1 cup of cheese. Repeat this with the remaining tortillas, filling, and cheese.
Homemade Enchilada Sauce
I believe that the enchilada sauce that we produce ourselves is the key to the success of this recipe. When all is said and done, this sauce is not a genuine enchilada sauce because it is made with tomato instead of chilli as the base. It is intended to be a substitute for the synthetic canned enchilada sauce that can be found in grocery shops in the United States. It is highly recommended that you give this real Mexican enchilada sauce a try if you are seeking for a sauce that conveys authenticity.