Saucy Chicken Enchilada Casserole

https://meganvskitchen.com/layered-chicken-enchilada-casserole/

Saucy Chicken Enchilada Casserole

The layering approach keeps things simple, making it perfect for weeknights when you still want something hearty and easy.

Total Time 1

Servings Servings

Ingredients

Chicken Enchilada Casserole

2 pounds raw chicken breast OR 4 cups of shredded chicken
2 tablespoons olive oil
3 cups red enchilada sauce
15 ounces black beans drained and rinsed
2 4.5-ounce cans diced green chiles
12 corn tortillas
2 cups shredded cheddar cheese

Homemade Red Enchilada Sauce (3 Cups)

4 tablespoons butter
4 tablespoons flour
3 cups chicken broth or beef broth, or vegetable broth
2 tablespoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 ½ tablespoons tomato paste
2 teaspoons apple cider vinegar

Instructions

Preheat your oven to 375°F (190°C).
Set raw chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25-35 minutes, or until the internal temperature reaches 165°F. Once cooked, shred the chicken.
Make Enchilada Sauce - Mix all of the spices and flour in a small bowl. Measure out the tomato paste and broth, and set it aside. Add butter to a saucepan and melt over medium heat. Add in the flour-spice mixture. Continuously whisk for 1 minute. Then, whisk in the tomato paste. Gradually whisk in the broth to avoid clumping. Increase the heat to medium-high and cook for 5-7 minutes, until the sauce thickens to your desired consistency. Remove from heat and stir in apple cider vinegar.
Spread ½ cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish. In a large bowl, mix together the shredded chicken, black beans, green chiles, and remaining enchilada sauce.
Place 6 corn tortillas on the bottom of the prepared baking dish. Add half of the chicken mixture and spread it evenly. Sprinkle half of the cheese over the top. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly. Let the casserole rest for 15 minutes before cutting. Top with salsa, hot sauce, red onion, or sour cream.

Notes

Short on time? You can save about 20 minutes by using store-bought enchilada sauce and rotisserie chicken. The casserole is just as delicious and perfect for busy nights.

Nutrition