Cheesy Chicken Enchilada Casserole
Let’s take the stress out of “What’s for dinner?”
Serves: 6
Preparation time: 25 – 35 minutes
Cooking time: 30 – 40 minutes
Ingredients:
For the Enchilada Sauce:
- 3 Tbsp oil
- 3 Tbsp flour
- 2 Tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 cups chicken stock
- 1 cup tomato sauce (or crushed tomatoes)
- Salt and pepper to taste
For the Casserole:
- 3 cups shredded rotisserie chicken
- 1 cup sour cream
- 1 cup storebought or homemade salsa
- 1 tin black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups grated cheese (plus ½ cup extra for topping)
- 10–12 small corn tortillas (or 6 large flour tortillas, halved)
- 1 small onion, finely diced
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
To serve:
- Chopped coriander, diced avocado, lime wedges, and jalapeño slices
How To Make Cheesy Chicken Enchilada Casserole
- For the Enchilada Sauce: Heat oil in a saucepan over medium heat.
- Whisk in the flour to form a smooth paste (a roux), cooking for 1 minute.
- Stir in the chili powder, cumin, garlic powder, onion powder, paprika, and cayenne.
- Gradually whisk in chicken stock and tomato sauce until smooth.
- Simmer for 5–7 minutes, stirring occasionally, until thickened.
- Season with salt and pepper to taste.
- Remove from heat and set aside.
- In a large bowl, combine shredded chicken, black beans, corn, onion, salsa, sour cream, chili powder, cumin, and 1 cup of cheese.
- Mix well.
- Spread a thin layer of enchilada sauce on the bottom of a greased baking dish.
- Add a layer of tortillas, tearing to fit if needed.
- Spoon half the chicken mixture on top, drizzle with sauce, and sprinkle with cheese.
- Repeat layers, finishing with tortillas, sauce, and the remaining cheese.
- Cover with foil and bake at 190°C for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until golden and bubbly.
- Let rest for 10 minutes before cutting. Garnish with coriander, avocado, and lime wedges.