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Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 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); 3 cups cooked shredded chicken; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 ½ ounces diced green chiles; 15 ounces black beans (drained and rinsed); 12 corn tortillas (6 inches); 3 cups shredded colby jack cheese (see note)

8 servings

servings

30 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

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)

3 cups cooked shredded chicken

1/2 teaspoon salt

1/4 teaspoon black pepper

4 ½ ounces diced green chiles

15 ounces black beans (drained and rinsed)

12 corn tortillas (6 inches)

3 cups shredded colby jack cheese (see note)

Directions

Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.

In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.

While the onion is cooking for the enchilada sauce, make the enchilada filling. In a bowl mix together the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.

Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.

Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture.

Dip 6 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 half of it to the top the tortillas in the pan. Top with 1 cup of cheese.

Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture. Pour any remaining sauce over the casserole and top with 2 cups of colby jack cheese.

Bake uncovered for 25 minutes or until the cheese is bubbly.

Nutrition

Serving Size

1 piece

Calories

410 kcal

Total Fat

26 g

Saturated Fat

8 g

Unsaturated Fat

3 g

Trans Fat

Cholesterol

67 mg

Sodium

1327 mg

Total Carbohydrate

36 g

Dietary Fiber

7 g

Total Sugars

6 g

Protein