Chicken Enchilada Casserole Recipe – Know the Secret Tips :- I’m a huge fan of casseroles, and this one certainly lives up to my expectations. Not only does it eliminate the sole laborious aspect of cooking enchiladas, which is all that rolling, but it also contains all of the flavours that are associated with chicken enchiladas, with a few worthwhile extras.
Chicken Enchilada Casserole Recipe – Know the Secret Tips
If you follow this recipe, all you need to do is arrange all of your components in a casserole dish, bake them until they are melted and saucy, then add the toppings of your choice and serve! A weekday supper that everyone will get excited about will be ready for you to serve in less than an hour, and it will be sure to please a large number of people.
Ingredients
Enchilada Sauce (see note)
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
For Casserole
- 3 cups cooked shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups shredded colby jack cheese
Instructions
Heat your oven to a temperature of 350 degrees. Spray a baking dish measuring 9 inches by 13 inches with cooking spray, then set it aside. One tablespoon of oil should be heated in a big skillet over medium heat in order to prepare the enchilada sauce. One chopped onion and half a teaspoon of kosher salt should be added. For around five minutes, sauté the onion until it becomes transparent.
In the meantime, prepare the enchilada filling while the onion is being cooked for the enchilada sauce. Put the shredded chicken, salt, black pepper, diced green chiles, and black beans that have been drained into a bowl and mix them together carefully. The onion that will be used to make the enchilada sauce should be stirred with chilli powder and cumin, and let it heat for about thirty seconds.
Also Read :- Lemon Garlic Chicken Bites Recipe – Step by Step Guide
One tablespoon of all-purpose flour should then be stirred in. Stir in the chicken stock in a slow and steady manner. Next, incorporate the tomato sauce and garlic that has been minced. Prepare by bringing to a simmer and cooking for five minutes while stirring it occasionally.
Place the enchilada sauce in a blender and process it until it is completely smooth (this step is optional). Pour half a cup onto the bottom of the baking dish that has been prepared. Add a half cup of enchilada sauce to the chicken mixture and stir to combine. The bottom of the casserole dish should be lined with six tortillas that have been coated with the remaining sauce if they are to be used.
Once the chicken mixture has been divided in half, place one half of it on top of the tortillas that are already in the pan. Add one cup of cheese right on top. Take the remaining six tortillas and coat them in the enchilada sauce. Then, place the remaining chicken mixture on top of the tortillas. The casserole should be topped with two cups of colby jack cheese, and any residual sauce should be poured over it. Bake for twenty-five minutes with the lid off, or until the cheese is bubbling.
- Serving: 1piece
- Calories: 410kcal (21%)
- Carbohydrates: 36g (12%)
- Protein: 26g (52%)
- Fat: 26g (40%)
- Saturated Fat: 8g (50%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 67mg (22%)
- Sodium: 1327mg (58%)
- Potassium: 40mg (1%)
- Fiber: 7g (29%)
- Sugar: 6g (7%)
Tips:
In place of this recipe for enchilada sauce, you might use two cups of sauce that you purchased at the supermarket. This recipe requires a certain amount of time to prepare because it requires shredding Colby Jack cheese from the entire block. Making use of block cheese and shredding it yourself is something that I strongly recommend doing because it melts substantially better.
You could leave out this recipe for enchilada sauce and use two cups of sauce from the store instead. Because you have to shred the whole block of Colby Jack cheese for this dish, it takes some time to start. That being said, I highly suggest that you use block cheese and shred it yourself because it melts much better.
