RECIPE
21 INGREDIENTS9 STEPS30MIN

Cheesy Chicken Enchilada Casserole

4.6
5 Ratings
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Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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This easy and amazing chicken enchilada casserole is around 300 calories a serving and you can get as fancy as you’d like with the toppings. Not to mention, this homemade enchilada sauce is life changing!

30MIN

Total Cooking Time

21

Ingredients
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Homemade Enchilada Sauce
2 Tbsp
2 Tbsp
Chili Powder
1 tsp
Ground Cumin
1 tsp
Garlic Powder
1/4 tsp
Cayenne Pepper
1 pinch
Ground Cinnamon
1 pinch
2 cups
Low-Sodium Chicken Broth
Cheesy Chicken Enchilada Casserole
3 cups
Chicken, shredded
1 can
(8.5 oz)
Canned Corn, drained
1 can
(15 oz)
Canned Black Beans, rinsed, drained
2 cups
Shredded Mexican Cheese Blend
6
White Corn Tortillas, halved
to taste
Jalapeño Pepper Slices
to taste
to taste
Avocados, sliced
to taste
Lettuce
to taste
to taste
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Directions

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Step 1
Make a roux by melting the Butter (2 tablespoon) and whisking in the All-Purpose Flour (3 tablespoon). Let it cook for 2 minutes over low heat. The best way to tell if your roux is ready to work with is to smell it! Once you no longer smell raw flour, or only smell butter, it's ready!
Step 2
Toss in the Chili Powder (2 tablespoon), Ground Cumin (1 teaspoon), Garlic Powder (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Ground Cinnamon (1 pinch), and Kosher Salt (1 pinch) and cook for another minute, stirring to coat in the roux. This will toast the seasonings.
Step 3
Whisk in the cold Low-Sodium Chicken Broth (2 cup) until there are no longer any lumps. Bring to a simmer then reduce to low heat until thickened. Keep warm until needed.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
Mix together the Canned Black Beans (1 can) and Canned Corn (1 can). Spread enough of the enchilada sauce to cover the bottom of a casserole or baking dish. This will use about 1/4 to 1/2 cup of sauce, depending on the size of the dish.
Step 6
Evenly spread out half of the Chicken (3 cup), a third of the Shredded Mexican Cheese Blend (2 cup), and half of the corn mix. Top with White Corn Tortilla (6).
Step 7
Repeat until all the ingredients are used and the dish is filled. Finish the final layer with cheese.
Step 8
Bake until bubbly and the cheese has melted, about 25 minutes.
Step 9
Top with Jalapeño Pepper Slices (to taste), Light Sour Cream (to taste), Avocado (to taste), Lettuce (to taste), Tomato (to taste), Fresh Cilantro (to taste), or other desired toppings. Enjoy!

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