Description
Hearty Mexican-inspired chicken enchilada casserole delivers layers of cheesy, spicy comfort perfect for family dinners. Warm tortillas, tender chicken, and zesty sauce create a mouthwatering meal you’ll savor with each delicious bite.
Ingredients
Scale
Proteins:
- 3 cups cooked shredded chicken
Vegetables and Aromatics:
- 1 small yellow onion (diced)
- 4.5 ounces diced green chiles
- 1 cup frozen corn kernels (thawed)
- 2 cloves garlic (minced)
Dry and Canned Ingredients:
- 12 corn tortillas (6 inches)
- 15 ounces black beans (drained, rinsed)
- 3 cups shredded Mexican cheese blend
- 15 ounces tomato sauce
- 1 cup chicken stock
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
Instructions
- Prepare the oven by heating to 375F (190C), ensuring a perfectly warmed cooking environment.
- In a skillet, warm olive oil and sauté chopped onions with a pinch of salt until translucent. Introduce minced garlic, cumin, and chili powder, creating a fragrant base. Dust with flour and gradually incorporate tomato sauce and chicken stock, allowing the mixture to gently simmer and thicken for 10 minutes.
- Combine shredded chicken with diced green chiles, black beans, corn, and a touch of salt in a spacious mixing bowl, blending flavors and textures.
- Lightly grease a casserole dish and spread a thin layer of enchilada sauce across the bottom. Construct layered stacks alternating between soft tortillas, prepared chicken mixture, generous cheese portions, and additional sauce. Continue building layers, culminating with a crowning cheese topping.
- Transfer the assembled casserole to the preheated oven and bake uncovered for 25-30 minutes. Watch for a bubbly, golden-brown surface indicating the dish is perfectly cooked and ready to serve.
Notes
- Customize heat levels by adjusting chili powder and choosing mild or spicy green chiles to suit personal taste preferences.
- Swap traditional tortillas with low-carb alternatives like cauliflower tortillas or use corn tortillas for gluten-free version.
- Enhance protein content by adding quinoa or extra black beans for vegetarian adaptation or increased nutritional value.
- Prep ahead by assembling casserole earlier in the day and refrigerating, which allows flavors to meld and makes weeknight cooking easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 403 kcal
- Sugar: 3 g
- Sodium: 737 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 83 mg