Description
A bold and satisfying Chicken Enchilada Casserole made with shredded chicken, black beans, green chiles, and a homemade enchilada sauce. This layered bake is perfect for busy weeknights, meal prep, or casual gatherings.
Ingredients
For the Enchilada Sauce:
1 tbsp olive oil
1 small yellow onion, diced
½ tsp kosher salt
2 tsp chili powder
1½ tsp cumin
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
4½ oz diced green chiles
15 oz black beans, drained and rinsed
12 corn tortillas (6-inch)
3 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 350 °F. Lightly grease a 9×13‑inch baking dish.
- Make enchilada sauce: In a large skillet, warm 1 tbsp olive oil over medium heat. Add diced onion and ½ tsp kosher salt. Sauté until translucent (about 5 minutes).
- Stir in 2 tsp chili powder and 1½ tsp cumin—cook about 30 seconds. Add 1 tbsp flour and cook briefly, then slowly whisk in 1 cup chicken stock. Stir in 15 oz tomato sauce and minced garlic. Bring to a gentle simmer and cook, stirring occasionally, for ~5 minutes.
- Transfer sauce to a blender and blend until smooth (optional).
- Pour about ½ cup of the sauce into the bottom of the prepared baking dish. Combine the rest of the sauce with shredded chicken, seasonings, green chiles, and black beans in a mixing bowl.
- Lightly coat 6 corn tortillas in the reserved sauce and arrange them in a single layer at the bottom of your dish.
- Evenly distribute half of the prepared chicken and bean filling over the tortilla layer. Sprinkle with 1 cup of shredded Colby Jack cheese.
- Coat the remaining tortillas in sauce and layer them neatly over the cheese layer. Add the remaining chicken mixture on top. Pour any leftover sauce over the casserole, and top with the remaining 2 cups of Colby Jack.
- Bake without covering for about 25 minutes, until the cheese is fully melted and bubbling.
Notes
Shred cheese from a block for best melt. Use 2 cups of store-bought enchilada sauce to save time. Casserole can be made ahead and refrigerated or frozen before baking.
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 6g
- Carbohydrates: 36g
- Protein: 26g