Description
A cheesy and hearty casserole layered with chicken, cheese, and spices, perfect for family gatherings.
Ingredients
Scale
- 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
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans
- 12 corn tortillas (6 inches)
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat your oven to 350°F. While it’s heating up, spray a 9×13 inch baking dish with cooking spray and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and kosher salt, sautéing until the onion is soft, about 5 minutes.
- Combine the shredded chicken, salt, black pepper, green chiles, and black beans in a separate large bowl.
- Stir in the chili powder and cumin into the sautéed onions, cooking briefly to allow the spices to bloom, then mix in the all-purpose flour.
- Add the chicken stock, tomato sauce, and minced garlic to the skillet. Bring to a simmer and cook for about 5 minutes.
- Pour half a cup of the enchilada sauce into the prepared baking dish, spreading it evenly across the bottom.
- Mix another half-cup of the sauce into the chicken mixture.
- Dip six tortillas into the enchilada sauce and lay them in the baking dish.
- Spread half of the chicken mixture over the tortillas and sprinkle one cup of cheese on top.
- Repeat by layering another set of six tortillas, the remaining chicken mixture, the rest of the enchilada sauce, and top it with the remaining two cups of cheese.
- Bake uncovered for 25 minutes. The cheese should be bubbly, and the casserole heated through.
Notes
For a fresh touch, sprinkle chopped cilantro or sliced green onions on top before serving. Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: casserole, chicken enchilada, easy dinner, family meal