Description
This Easy Chicken Enchilada Casserole is a flavorful, layered Mexican-inspired dish perfect for a comforting family dinner. Tender shredded chicken combined with black beans, corn, and diced green chiles is layered between corn tortillas and smothered in a zesty homemade enchilada sauce, then baked until bubbly with a melty Mexican cheese blend on top.
Ingredients
Enchilada Sauce
- 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
Enchilada Filling
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
Assembly
- 12 corn tortillas (6 inches)
- 3 cups shredded Mexican cheese blend
Instructions
- Preheat Oven: Preheat your oven to 350º F to prepare for baking the casserole.
- Make Enchilada Sauce: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in chili powder, cumin, 1/2 teaspoon kosher salt, and minced garlic; cook for about 30 seconds to release the spices’ aroma.
- Thicken Sauce: Stir in 1 tablespoon all-purpose flour, cooking briefly to form a roux. Slowly whisk in the chicken stock, then stir in the tomato sauce. Bring the sauce to a simmer and cook, stirring occasionally, for 5 minutes until slightly thickened.
- Optional Smoothing: For a smoother sauce texture, transfer the enchilada sauce to a blender or use an immersion blender to blend until smooth. This step is optional based on preference.
- Prepare Filling: In a large bowl, mix together shredded chicken, 1/2 teaspoon salt, diced green chiles, thawed corn, rinsed black beans, and 1/2 cup of the enchilada sauce until well combined.
- Layer Sauce Base: Pour 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to coat the base.
- Layer Tortillas: Dip 6 corn tortillas one by one into the remaining enchilada sauce to coat. Line the bottom of the baking dish with these sauce-coated tortillas.
- Add Filling and Cheese: Spread half of the chicken mixture evenly over the tortillas. Sprinkle 1 cup of shredded Mexican cheese blend on top.
- Second Tortilla Layer: Dip the remaining 6 tortillas in the enchilada sauce and layer them over the cheese-covered filling.
- Top with Remaining Filling and Cheese: Spread the remaining chicken mixture over the second tortilla layer. Pour any leftover sauce evenly over the casserole. Finally, top with the remaining 2 cups of shredded cheese.
- Bake: Bake the casserole uncovered in the preheated oven for 25 minutes or until the cheese is melted, bubbly, and slightly golden around the edges.
Notes
- You can substitute cooked rotisserie chicken to save preparation time.
- For extra heat, add a pinch of cayenne pepper to the sauce.
- Use a blender or immersion blender if you prefer a smoother enchilada sauce.
- The casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
- Leftovers keep well in the fridge for 3-4 days and reheat nicely in the oven or microwave.
