Table of ContentsToggle
Enchilada Sauce (see note)
- 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
- 4.5 ounces diced green chiles
- 15 ounces black beans drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups shredded colby jack cheese see note
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.
How to Make Chicken Enchilada Casserole
This is brief overview of this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Make Enchilada Sauce. This is a recipe meant to replace what you would you would find in U.S. grocery stores labeled enchilada sauce. If you would like to use the canned sauce, you will need 16 ounces.
- Make the filling. While the enchilada sauce is simmering, in a bowl combine shredded chicken, salt, pepper, and green chiles. When the enchilada sauce is done, add 1/2 a cup of sauce to this mixture.
- Layer the casserole. Dip 6 corn tortillas in the enchilada sauce. Place them at the bottom of a greased baking dish. Put half of the chicken mixture over the tortilla layer. Top with 1 cup of cheese. Repeat this with the remaining tortillas, filling, and cheese.
- Bake the casserole.
Homemade Enchilada Sauce
I think our homemade enchilada sauce is what really makes this recipe. That being said, it isn’t authentic enchilada sauce as it has a tomato base and not a chili base. It is meant to replicate the inauthentic canned enchilada sauce you find in U.S. grocery stores. If you are looking for an authentic sauce, I recommend trying this authentic Mexican enchilada sauce.
- You can replace this enchilada sauce recipe with two cups of store bought sauce.
The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself as it melts significantly better.