Description
A bold, cheesy Chicken Enchilada Casserole made with layers of saucy shredded chicken, black beans, tortillas, and melty Colby Jack cheese. This Tex-Mex comfort food is freezer-friendly, make-ahead ready, and always a hit at the dinner table.
Ingredients
Enchilada Sauce
1 tablespoon olive oil
1 small yellow onion, finely diced
1/2 teaspoon salt
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 tablespoon all-purpose flour
1 cup chicken stock
15 ounces tomato sauce
2 cloves garlic, minced
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-inch)
3 cups shredded Colby Jack–style cheese
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9 x 13–inch baking dish and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and salt, cooking until soft and translucent, about 5 minutes.
3. Stir in the chili powder and cumin and cook for 30 seconds until fragrant. Sprinkle in the flour and stir to coat the onions.
4. Slowly whisk in the chicken stock, then add the tomato sauce and garlic. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until slightly thickened. Blend until smooth if desired.
5. In a large bowl, combine the shredded chicken, salt, black pepper, green chiles, and black beans.
6. Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish. Stir another 1/2 cup of sauce into the chicken mixture.
7. Dip 6 tortillas into the remaining sauce and arrange them in a single layer in the baking dish.
8. Spread half of the chicken mixture over the tortillas and sprinkle with 1 cup of cheese.
9. Dip the remaining tortillas in sauce and layer them over the cheese. Top with the remaining chicken mixture, pour any leftover sauce over the top, and finish with the remaining 2 cups of cheese.
10. Bake uncovered for 25 minutes, or until the cheese is melted and bubbly. Let rest for a few minutes before slicing and serving.
Notes
For spicier flavor, add a diced jalapeño or extra green chiles to the chicken mixture. This casserole freezes well—assemble fully and freeze unbaked for up to 2 months. To reheat, thaw overnight in the fridge and bake as directed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: Tex-Mex