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Chicken Enchilada Casserole Recipe

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3.9 from 89 reviews

This Chicken Enchilada Casserole is a comforting and flavorful one-dish meal featuring tender shredded chicken, black beans, colorful bell peppers, and a homemade enchilada sauce. Layered with corn tortillas and melty cheese, it combines classic Mexican-inspired flavors in an easy-to-bake casserole perfect for weeknight dinners or casual gatherings.

Ingredients

Enchilada Sauce

  • 1/3 cup olive oil
  • 1/3 cup all-purpose flour
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 cup tomato paste
  • 4 cups chicken broth (or vegetable broth or water)
  • 1 tablespoon apple cider vinegar

Casserole

  • 3 cups cooked chicken, shredded
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 12 corn tortillas
  • 2 cups shredded cheese (Monterey Jack, Havarti, or cheddar)

To Serve (optional)

  • Sour cream
  • Avocado, diced
  • Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Green onions, sliced

Instructions

  1. Make the Enchilada Sauce: Heat olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until it turns golden. Add chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, and salt, stirring well to combine. Mix in tomato paste, then gradually whisk in chicken broth until smooth. Bring to a simmer and cook for about 10 minutes until slightly thickened. Remove from heat and stir in apple cider vinegar for brightness.
  2. Prepare the Casserole Layers: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Spread a small amount of enchilada sauce on the bottom of the dish. Layer 4 corn tortillas over the sauce to cover the base.
  3. Add Filling: Spread one-third of the shredded chicken evenly over the tortillas. Next, sprinkle one-third of the black beans, diced red and green bell peppers, and then pour a layer of enchilada sauce over the filling. Sprinkle one-third of the shredded cheese on top.
  4. Repeat Layers: Repeat the layering process two more times: tortillas, chicken, beans and peppers, sauce, and cheese, finishing with a top layer of tortillas covered by the remaining sauce and cheese.
  5. Bake the Casserole: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned.
  6. Let it Rest and Serve: Allow the casserole to rest for 5-10 minutes before slicing. Serve warm topped with optional sour cream, diced avocado, crumbled Cotija cheese, fresh cilantro, and sliced green onions as desired.

Notes

  • For a spicier sauce, add cayenne pepper or chopped jalapeños while making the enchilada sauce.
  • Use rotisserie chicken to save time on the shredded chicken preparation.
  • Gluten-free option: substitute all-purpose flour in the sauce with rice flour or a gluten-free flour blend.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • Customize the cheese blend to your preference or dietary needs.

Find it online: https://recipethrive.com/chicken-enchilada-casserole-recipe/