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Chicken Enchilada Casserole

A hearty layered casserole made with seasoned shredded chicken, black beans, corn tortillas, Colby Jack cheese, and a homemade red enchilada sauce. Everything is assembled in a 9-by-13-inch dish and baked until the cheese on top is hot and bubbling.
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Mexican
Keyword: Chicken Enchilada Casserole, Enchilada Casserole
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Enchilada Sauce

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1/2 tsp kosher salt
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tbsp all purpose flour
  • 15 ounces tomato sauce
  • 1 cup chicken stock
  • 2 cloves garlic, minced

Casserole

  • 3 cups cooked shredded chicken
  • 1/2 tsp salt
  • 1/4 tsp 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

  • Heat the oven to 350 degrees Fahrenheit. Coat a 9 by 13 inch baking dish with cooking spray and set it aside.
  • Prepare the enchilada sauce. Place a large skillet over medium heat and warm 1 tablespoon olive oil. Add the diced onion and 1/2 teaspoon kosher salt. Cook for approximately 5 minutes, until the onion becomes translucent.
  • While the onion cooks, prepare the casserole filling. Combine the shredded chicken, 1/2 teaspoon salt, black pepper, diced green chiles, and drained black beans in a bowl.
  • Add the chili powder and cumin to the onion mixture and cook for approximately 30 seconds. Stir in 1 tablespoon all purpose flour. Gradually whisk in the chicken stock, followed by the tomato sauce and minced garlic. Bring the sauce to a simmer and cook for 5 minutes, stirring from time to time.
  • If you prefer a smooth enchilada sauce, transfer it to a blender and blend until smooth. This step is optional. Spread 1/2 cup of the sauce over the bottom of the prepared baking dish, then stir another 1/2 cup into the chicken mixture.
  • Coat 6 tortillas in the remaining enchilada sauce and arrange them across the bottom of the baking dish.
  • Divide the chicken mixture into two equal portions. Spread one portion over the tortillas and sprinkle 1 cup of cheese over the top.
  • Coat the remaining 6 tortillas in enchilada sauce and arrange them over the first layer. Add the remaining chicken mixture. Pour any enchilada sauce that is left over the casserole, then finish with the remaining 2 cups of Colby Jack cheese.
  • Bake the casserole uncovered for 25 minutes, or until the cheese is melted and bubbling.

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Recipe Notes

  • Enchilada sauce: You can skip the homemade sauce and use 2 cups of store-bought enchilada sauce instead.
  • Cheese: For the best melt, buy Colby Jack in a block and shred it yourself. The 30-minute prep time includes shredding the cheese.
  • Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake for 25 to 30 minutes, or until bubbly and the center reaches 130°F.
  • Freezing: Assemble the casserole before baking, wrap well, and freeze for up to 3 months. Bake from frozen, covered, at 350°F for 60 minutes, then uncover and bake for another 15 to 20 minutes.
  • Tortillas: Corn tortillas are recommended for the enchilada-style flavor, but flour tortillas can be used if preferred.
 
Based on the 8-serving recipe card, this is a reasonable estimated nutrition breakdown per serving. Exact values will vary depending on the cooked chicken, tortillas, cheese, chicken stock, and other brands used. For reference, USDA-derived data puts cooked skinless chicken breast at about 165 calories and 31 g protein per 100 g, while Colby Jack is about 393 calories per 100 g. (enutritionfacts.com)

Nutrition

Calories: 440kcal | Carbohydrates: 34g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 1050mg | Potassium: 650mg | Fiber: 7g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 10mg | Calcium: 350mg | Iron: 3mg
Nutrition information is an estimate per serving (1/8 of the casserole).
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