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Baked Chicken Enchilada Casserole
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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!
Course dinner, Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Ann Otis

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.