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Cheesy Delight Chicken Enchilada Casserole

This Cheesy Delight Chicken Enchilada Casserole is an incredibly tempting and satisfying meal that hits all the right spots. It's a simplified version of chicken enchiladas packed with mouthwatering flavors and perfect for a complete make-ahead and freezer-friendly casserole experience!
3
55 min
TOTAL TIME
621
CALORIES
$2.25
PER SERVING
Cheesy Delight Chicken Enchilada Casserole
Ingredients
16 INGREDIENTS
8 SERVINGS
Corn Tortillas
12 whole corn tortillas
All-purpose Flour
1 tbsp all-purpose flour
Garlic
2 cloves garlic
minced
Chicken Stock
1 cup chicken stock
Chili Powder
2 tsp chili powder
Tomato Sauce
15 oz tomato sauce
Cooked Shredded Chicken
3 cups cooked shredded chicken
Salt
1/2 tsp salt
Table salt
Green Chiles
4 1/2 oz green chiles
diced
Black Beans
15 oz black beans
drained
Yellow Onion
1 small yellow onion
diced
Kosher Salt
1/2 tsp kosher salt
Black Pepper
1/4 tsp black pepper
Ground Cumin
1 1/2 tsp ground cumin
Olive Oil
1 tbsp olive oil
Shredded Colby Jack Cheese
3 cups shredded colby jack cheese
Directions
9 STEPS
30 min
PREP TIME
25 min
COOK TIME
55 min
TOTAL TIME
1
Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
2
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and 1/2 teaspoon kosher salt, and sauté until the onion is translucent, about 5 minutes.
3
Stir ground cumin and chili powder into the onion and cook for about 30 seconds. Then stir in the all-purpose flour. Slowly whisk in the chicken stock, tomato sauce, and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
4
In a bowl, mix together the cooked shredded chicken, 1/2 teaspoon salt, black pepper, diced green chiles, and drained black beans.
5
Pour 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish. Pour another 1/2 cup of enchilada sauce into the chicken mixture and stir well.
6
Dip 6 corn tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them. Divide the chicken mixture in half and add one half on top of the tortillas in the casserole.
7
Top the chicken layer with 1 cup of shredded colby jack cheese. Dip the remaining 6 corn tortillas in the enchilada sauce and arrange them on top of the cheese layer. Add the remaining chicken mixture on top of the tortillas.
8
Pour any remaining enchilada sauce over the casserole and top with 2 cups of colby jack cheese.
9
Bake uncovered for 25 minutes, or until the cheese is bubbly and golden brown.
Health Info
Macros
72g
CARBS
21g
FAT
36g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is a Chicken Enchilada Casserole?
What ingredients do I need for a Chicken Enchilada Casserole?
Can I use pre-cooked chicken for the casserole?
What is the best type of cheese to use for the casserole?
How can I make the casserole less spicy?
How do I prevent the tortillas from getting soggy?
Can I make the casserole ahead of time?
What are some recommended toppings for the casserole?