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An easy and comforting Tex-Mex inspired casserole combining shredded chicken, black beans, green chiles, corn tortillas, and melty Colby Jack cheese layered with a flavorful homemade enchilada sauce. Perfect for make-ahead meals and freezer-friendly dishes serving about eight people.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1/2 teaspoon kosher salt (plus 1/2 teaspoon for chicken mixture)
  • 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
  • 1/4 teaspoon black pepper
  • 4.5 ounces diced green chiles
  • 15 ounces black beans, drained and rinsed
  • 12 corn tortillas (6-inch)
  • 3 cups shredded Colby Jack cheese

Instructions

  1. Preheat oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat; add diced onion and 1/2 teaspoon kosher salt, cook until translucent, about 5 minutes.
  3. Add chili powder and cumin, cook for about 30 seconds.
  4. Sprinkle in flour and stir to combine.
  5. Slowly whisk in chicken stock until smooth.
  6. Add tomato sauce and minced garlic, bring to simmer and cook for 5 minutes, stirring occasionally.
  7. Optional: blend the sauce until smooth.
  8. Pour 1/2 cup of sauce into the bottom of the prepared baking dish.
  9. In a bowl, combine shredded chicken, 1/2 teaspoon salt, black pepper, green chiles, and black beans.
  10. Add 1/2 cup sauce to the chicken mixture and stir to combine.
  11. Dip 6 tortillas in remaining sauce to coat and layer them in the baking dish bottom.
  12. Spread half of the chicken mixture evenly over the tortillas.
  13. Sprinkle with 1 cup shredded Colby Jack cheese over the chicken layer.
  14. Dip remaining 6 tortillas in sauce and layer over the cheese.
  15. Spread remaining chicken mixture over tortillas, pour leftover sauce over all, and top with remaining 2 cups shredded cheese.
  16. Bake uncovered at 350°F for about 25 minutes until cheese melts and bubbles.

Notes

Use rotisserie chicken for a shortcut and freeze shredded chicken for future use., Corn tortillas are traditional, but flour tortillas can be used depending on preference., The homemade enchilada sauce is a tomato-based version designed to replicate store-bought sauce; you can substitute 16 ounces of store-bought enchilada sauce if desired., Cheese can be substituted with Monterey Jack, mild cheddar, or pepper jack for variation., For a vegetarian option, omit chicken and add extra black beans, corn, or cooked rice., To freeze casserole: assemble (through layering), cover tightly, freeze for up to three months, bake covered at 350°F for 60 minutes, then uncover and bake for 15-20 minutes until bubbly., Use an instant-read thermometer to check internal temperature when reheating; aim for about 130°F.

Nutrition

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