Description
A hearty and flavorful chicken enchilada casserole layered with corn tortillas, cheese, and a homemade enchilada sauce.
Ingredients
Scale
- 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
- 2 tablespoons chopped cilantro
- 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
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a saucepan over medium heat. Add onion and salt, cook until softened.
- Stir in cumin, chili powder, and flour. Cook for 1 minute.
- Add tomato sauce, chicken stock, garlic, and cilantro. Simmer for 5 minutes, then set aside.
- In a bowl, mix shredded chicken with salt, pepper, green chiles, and black beans.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer 6 tortillas, half the chicken mixture, and half the cheese. Repeat layers.
- Top with remaining enchilada sauce and cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use store-bought enchilada sauce if short on time.
- Substitute Monterey Jack or cheddar for Colby Jack cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken enchilada casserole, Mexican casserole, easy dinner recipe