Name: Cheesy Delight Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 12 corn tortillas; 1 tablespoon olive oil; 1 tablespoon all-purpose flour; 2 cloves garlic, minced; 2 teaspoons chili powder; 15 ounces tomato sauce; 3 cups cooked shredded chicken; 15 ounces black beans, drained; 1/2 teaspoon salt; 1 small yellow onion, diced; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons ground cumin; 1 cup chicken stock; 4.5 ounces diced green chiles; 3 cups shredded colby jack cheese

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 do I prevent the tortillas from getting soggy?

What are some recommended toppings for the 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!

Milk

Wheat

Tortillas & Wraps

gram

corn tortilla

Oils

milliliter

olive oil

Flour & Meal

all purpose flour

Fresh Vegetables

garlic

Seasonings

chili powder

Pasta Sauces

tomato sauce

Poultry

pulled chicken

Beans & Legumes

black beans

salt

yellow onion

black pepper

ground cumin

Stocks & Broths

chicken stock

Canned Vegetables

green chile

Cheese

Shredded Marble Jack Cheese

Folic Acid (B9)

Vitamins

Sugar

Carbohydrates

Saturated Fat

Total polyunsaturated fatty acids

Iron

Minerals

Magnesium

Phosphorus

Potassium

Niacin (B3)

Zinc

Cholesterol

Manganese

Vitamin K

Choline

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Copper

Water

Calories

Protein

Dietary Fiber

Total monounsaturated fatty acids

Calcium

Sodium

Selenium

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin D

Vitamin C

Alpha-carotene

Lycopene

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Cheesy Delight Chicken Enchilada Casserole

Bakery

Baking Goods

Produce

Pasta, Sauces, Grain

Meat & Seafood

Meal

Dairy

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Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and set aside.

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.

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.

In a bowl, mix together the cooked shredded chicken, 1/2 teaspoon salt, black pepper, diced green chiles, and drained black beans.

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.

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.

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.

Pour any remaining enchilada sauce over the casserole and top with 2 cups of colby jack cheese.

Bake uncovered for 25 minutes, or until the cheese is bubbly and golden brown.

Cheesy Delight Chicken Enchilada Casserole

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