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White baking dish filled with chicken enchilada casserole with avocado slices, jalapeño slices, and cilantro on top with a tea towel, a spatula, and bowls of salsa, sour cream, jalapeño, cotija cheese, and cilantro on the side on a white background.

Chicken Enchilada Casserole

Author: Stephanie Kay

This deconstructed chicken enchilada casserole is perfect for a healthy, family-friendly dinner. Plus, it keeps well in the fridge or freezer, making it a great meal prep idea.

  • Author: Stephanie Kay
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baked
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Ingredients

Enchilada Sauce:

Casserole:

To Serve (optional):

Instructions

  1. Preheat oven to 375°F and grab a 9×13-inch baking dish.
  2. Before making the enchilada sauce, measure out all of your ingredients and set them aside, because you will need to work quickly.
  3. In a small pot, heat the oil over medium heat until warm, then add the all-purpose flour and whisk until well combined, about 30 seconds.
  4. Once combined, add the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, oregano, salt, tomato paste, broth, and vinegar, and whisk until well combined.
  5. Reduce the heat to a simmer and allow to cook for about 10 minutes, stirring occasionally, until the sauce has thickened, then remove it from the heat.
  6. Once the enchilada sauce is ready, add the shredded chicken, drained black beans, and diced bell pepper to a bowl, pour in 2 cups of the enchilada sauce, and toss until well combined. Reserve the remaining enchilada sauce in the pan and set both aside.
  7. Cover the bottom of the baking dish with 2 tablespoons of the enchilada sauce, spreading it out evenly, then add a layer of tortillas, overlapping them or cutting them as needed to ensure the dish is well covered.
  8. Top the tortillas with 1/2 of the chicken mixture, spreading it out evenly across the tortillas, and sprinkle a 1/2 cup of the shredded cheese on top.
  9. Top the chicken layer with another layer of tortillas, overlapping them or cutting them as needed. Then pour a 1/2 cup of the enchilada sauce over the tortillas.
  10. Top the 2nd layer of tortillas with the remaining chicken mixture, again, spreading it out evenly across the tortillas, and sprinkle another 1/2 cup of the shredded cheese on top.
  11. Top the 2nd chicken layer with a final layer of tortillas, overlapping them or cutting them as needed. Pour the remaining sauce on top of the tortillas and sprinkle the remaining cup of shredded cheese on top.
  12. Cover the baking dish with aluminum foil and then transfer it to the oven to bake for 35 minutes. After 35 minutes, remove the aluminum foil and bake, uncovered, for a final 10-15 minutes or until the cheese is melted and bubbling and the top is slightly golden brown.
  13. Once baked, remove the baking dish from the oven and allow the casserole to rest for 5 minutes before serving. Serve warm with desired toppings.
  14. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

To Use Pre-Made Enchilada Sauce: Omit the olive oil, all-purpose flour, and spices. Skip steps #2 through #5, and add 4 cups (900 grams) of store-bought red enchilada sauce in step #6-11 instead. This recipe calls for a red enchilada sauce, but green enchilada sauce would also work well.

To Use Taco Seasoning: Swap the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt for 4 tablespoons of taco seasoning in step #4.

To Use Raw Chicken: Using 1 pound of raw chicken breasts, prepare a batch of slow-cooker shredded chicken.

To Use Rotisserie Chicken: Use 3 cups of shredded rotisserie chicken.

To Use Diced Green Chiles: Swap the bell peppers for a 14-ounce can of diced green chiles.

Nutrition

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