Go Back
Print

Chicken Enchilada Casserole

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 650
A flavorful baked casserole combining shredded chicken, green chiles, beans, and cheese, topped with a homemade enchilada sauce.

Ingredients

Main ingredients

  • 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
  • 12 corn tortillas (6 inches) corn tortillas
  • 3 cups shredded Mexican cheese blend
  • 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

Instructions 

  • Preheat oven to 350º F (175º C).
  • Make sauce: sauté onion in oil, add spices, flour, then whisk in stock and tomato sauce; simmer 5 mins.
  • Mix shredded chicken, green chiles, beans, corn, salt, and 1/2 cup sauce.
  • Layer 6 tortillas in a greased dish, add half of chicken mixture and cheese, repeat with remaining tortillas and chicken, top with cheese.
  • Bake uncovered for 25 minutes until bubbly and cheese is melted.

Notes

For a smoother sauce, blend it before adding to the casserole.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken