Baked Chicken Enchilada Casserole
A quick and easy homemade enchilada sauce makes this cheesy baked chicken enchilada casserole extra special. It reheats and freezes beautifully and is loved by everyone!
Servings 8 servings
Ingredients
Enchilada Sauce
- 1/2 cup chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup canola or vegetable oil
- 1/4 cup flour
- 4 cups chicken stock
Casserole
- 3 cups shredded cooked chicken from about 3 chicken breasts or one rotisserie chicken
- 1 14- oz can pinto beans drained and rinsed
- 4 cups shredded Monterey Jack cheese
- 12 8-inch corn tortillas cut in half
- Suggested toppings: Sour cream, avocado, sliced green onions, cilantro
Instructions
Enchilada Sauce*
- In a small bowl, whisk together the chili powder, garlic powder, cumin and oregano.
- Heat the oil in a medium saucepan over medium heat. Add the flour and cook, whisking constantly for 1 minute, until smooth.
- Whisk in the spices. Slowly add the chicken stock, whisking constantly until smooth.
- Bring to a boil, reduce heat, and simmer until slightly thickened, about 10-15 minutes.
Casserole
- Preheat the oven to 375 F. Combine the shredded chicken and beans with about 1 cup of enchilada sauce.
- Spread another 1/2 cup of sauce in the bottom of a 9 x 13 inch baking dish. Top the sauce with 8 tortilla halves and spread to cover the whole bottom of the dish. Layer with 1/3 of the shredded chicken and bean mixture, followed by 1 cup of the shredded cheese and 1/2 cup of sauce. Repeat 2 more times and top with remaining cheese.
- Oil a sheet of aluminum foil and cover the baking dish. Transfer to the preheated oven and bake for 20 minutes. Uncover and bake for another 10 minutes until cheese is melted.
- Serve with toppings of your choice.
Notes
*Use can use store bought enchilada sauce instead of making your own, if you like. You will need 3 cups of store bought sauce.
Storage Tips
Refrigerator
This casserole keeps very well in the refrigerator for up to 3 days. To reheat, cover with foil and reheat in the oven at 375 F for 20-25 minutes until warmed through
Freezer
To freeze, cool the baked casserole first, then chill in the refrigerator for a couple of hours. Wrap the casserole tightly in plastic wrap and then foil. To reheat, remove the plastic wrap and cover with foil. Bake at 375 F for 40-45 minutes until warmed through.