Chicken Enchilada Casserole
Life with a newborn has been interesting to say the least. I still plan to do a post about her birth and to tell you guys how things are going, hopefully I will get it up this weekend! Right now, we are missing sleep. Oh, how we miss sleep so much. I’m lucky to get a couple of hours each day which makes getting anything done during the day impossible.
I went back and forth between calling this dish “Chicken Enchilada Casserole” and “Mexican Lasagna” because really, it’s just like regular lasagna, expect with Mexican ingredients!
If you are really short on time, you can use canned enchilada sauce. I made my own enchilada sauce for this dish as I am not a fan of most canned sauces. Before some of you experts jump on me here, I did use tomato paste in the sauce which I realize may not be totally authentic, but I love the flavor it adds to the sauce. I believe authentic enchilada sauce is made with good quality chili powder which I also didn’t have on hand. I think this version is a good compromise though and is simple to prepare and has a lot of flavor.
I used my favorite rotisserie chicken, black beans, cheese, and corn as my filling, but you can really customize this casserole however you please so feel free to swap out some of these ingredients or add in more of your faves!
Chicken Enchilada Casserole
Yield: approx. 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
For the sauce:
- 4 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 4 cups chicken broth
- 4 tablespoons tomato paste
- 2-3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt to taste
For the casserole:
- approx. 10-12 small corn tortillas, cut in half
- 2-3 cups cooked and shredded chicken (I used rotisserie)
- 1 cup black beans, rinsed
- 1 cup corn
- 2 cups shredded cheddar cheese (or cheese of your choice)
- Toppings: diced avocado, sliced green onion, cilantro, sour cream, black olives
- To make the sauce, heat the vegetable oil over medium heat in a medium sauce pan. Add the flour and whisk to combine with the flour. Allow the flour to cook for about 1 minute. Pour in the broth and whisk to combine with the flour. Stir in the tomato paste, chili powder, garlic powder, cumin, and some salt. Allow the sauce to cook for about 20-30 minutes and until the sauce thickens. Set aside.
- Preheat oven to 350 degrees F. Spray an 8x8 baking dish with non-stick spray. Spoon some of the sauce on the bottom of the baking dish. Then arrange some of the cut corn tortilla halves along the bottom in a single layer. Sprinkle half of the chicken, beans, corn, and about 3/4 cup cheese. Add another layer of the corn tortillas followed by more sauce to cover the tortillas. Sprinkle the remaining chicken, beans, corn, and another 3/4 cup of the cheese. Add one more layer of the tortillas, followed by more sauce. Sprinkle the remaining cheese on top. Cover with foil and bake for about 25-30 minutes or until the sauce is bubbling and the cheese is melted.