Description
Discover the ultimate Chicken Enchilada Casserole recipe that is easy to make and packed with delicious flavors. Perfect for a cozy family dinner!
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion, diced
- 1/2 teaspoon (2.5 g) kosher salt
- 2 teaspoons (4 g) chili powder
- 1 1/2 teaspoons (3 g) cumin
- 1 tablespoon (8 g) all purpose flour
- 15 ounces (425 g) tomato sauce
- 1 cup (240 ml) chicken stock
- 2 cloves garlic, minced
- 3 cups (360 g) cooked shredded chicken
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1.25 g) black pepper
- 5 ounces (130 g) diced green chiles
- 15 ounces (425 g) kidney beans, drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups (345 g) shredded cheddar cheese
Instructions
- Set your oven to a temperature of 350 degrees Fahrenheit and lightly coat a 9×13 inch baking dish with cooking spray, then put it aside.
- In a large frying pan, warm up 1 tablespoon of oil on medium heat. Toss in 1 diced onion along with 1/2 teaspoon of kosher salt, and cook until the onion becomes see-through, which should take around 5 minutes.
- As the onion cooks, prepare the enchilada filling by combining the shredded chicken, salt, black pepper, diced green chiles, and kidney beans in a bowl.
- Blend in chili powder and cumin with the onion in the pan, cooking for approximately thirty seconds. Next, incorporate 1 tablespoon of all-purpose flour. Gradually whisk in the chicken stock, then add the tomato sauce and minced garlic. Allow the mixture to simmer, stirring now and then, for 5 minutes.
- (Optional) Transfer the enchilada sauce into a blender to make it smooth. Pour 1/2 cup of sauce into the bottom of the prepared baking dish. Mix 1/2 cup of sauce with the chicken filling.
- Soak half of the tortillas in the remaining sauce and arrange them to cover the base of the casserole dish.
- Divide the chicken mixture into two portions, spreading one half over the tortillas in the dish. Sprinkle 1 cup of cheddar cheese on top.
- Dip the remaining tortillas in the sauce and layer them with the leftover chicken mixture. Pour any extra sauce onto the casserole and sprinkle the top with 2 cups of cheddar cheese.
- Bake without covering for 25 minutes, or until the cheese is melted and bubbly.
