Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Chicken Enchilada Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 8 reviews

This Homemade Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish featuring layers of tender shredded chicken, black beans, green chiles, and a rich homemade enchilada sauce made from scratch. Topped with melted Colby Jack cheese and baked to bubbly perfection, this casserole is a perfect meal for family dinners or gatherings, combining hearty ingredients with bold spices in a convenient one-dish bake.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Enchilada Sauce

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1/2 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 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
  • 1/4 teaspoon black pepper
  • 4.5 ounces diced green chiles
  • 15 ounces black beans, drained and rinsed

Other Ingredients

  • 12 corn tortillas (6 inches)
  • 3 cups shredded Colby Jack cheese

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  2. Prepare enchilada sauce base: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the diced onion and 1/2 teaspoon kosher salt. Sauté until the onion becomes translucent, about 5 minutes.
  3. Mix enchilada filling: While the onion cooks, combine shredded chicken, 1/2 teaspoon salt, black pepper, diced green chiles, and drained black beans in a bowl. Stir well to combine.
  4. Finish enchilada sauce: Stir chili powder and cumin into the cooked onions and cook for 30 seconds. Then sprinkle in the flour and stir to combine. Slowly whisk in the chicken stock, then add the tomato sauce and minced garlic. Bring the mixture to a simmer and cook, stirring occasionally, for 5 minutes to thicken slightly.
  5. Blend sauce (optional) and start layering: Transfer the enchilada sauce to a blender and puree until smooth, if desired. Pour 1/2 cup of the sauce into the prepared baking dish. Also pour 1/2 cup of sauce into the chicken mixture and stir to coat.
  6. Layer tortillas: Dip 6 tortillas in the remaining enchilada sauce to coat them lightly. Arrange these tortillas in a single layer on the bottom of the baking dish.
  7. Add chicken layer and cheese: Spread half of the chicken mixture evenly over the tortilla layer. Sprinkle 1 cup of shredded Colby Jack cheese on top.
  8. Second tortilla and chicken layer: Dip the remaining 6 tortillas in the enchilada sauce and layer them over the cheese. Spread the remaining chicken mixture on top, pour any leftover sauce over everything, and finish by sprinkling the remaining 2 cups of Colby Jack cheese evenly on top.
  9. Bake: Bake the casserole uncovered for 25 minutes, or until the cheese is bubbly and golden. Remove from oven and let it rest for a few minutes before serving.

Notes

  • Blending the sauce is optional; leaving it chunky provides a rustic texture.
  • You can substitute rotisserie chicken or any pre-cooked chicken to save time.
  • If desired, add a pinch of smoked paprika or cayenne for extra heat in the sauce.
  • This dish can be made ahead and refrigerated before baking; add extra baking time if baking cold.
  • Serve with sour cream, avocado slices, or fresh cilantro for garnish.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/homemade-chicken-enchilada-casserole-recipe/