Irresistible Chicken Enchilada Casserole in Just 40 Minutes
A hearty and flavorful chicken enchilada casserole layered with corn tortillas, cheese, and a homemade enchilada sauce.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- ½ teaspoon kosher salt
- 1 ½ 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
- ½ teaspoon salt
- ¼ 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.