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Cheesy Chicken Enchilada Casserole
Recipe

21 INGREDIENTS • 9 STEPS • 30MINS

Cheesy Chicken Enchilada Casserole

4.8
8 ratings
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!
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Cheesy Chicken Enchilada Casserole
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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!
30MINS
Total Time
$1.30
Cost Per Serving
Ingredients
Servings
8
us / metric
Homemade Enchilada Sauce
Butter
2 Tbsp
Chili Powder
2 Tbsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Garlic Powder
1 tsp
McCormick® Garlic Powder
Cayenne Pepper
as needed
Cayenne Pepper
Ground Cinnamon
1 pinch
Ground Cinnamon
Kosher Salt
1 pinch
Low-Sodium Chicken Broth
2 cups
Low-Sodium Chicken Broth
Cheesy Chicken Enchilada Casserole
Chicken
3 cups
Chicken, shredded
Canned Corn
1 can
(8.5 oz)
Canned Corn, drained
Canned Black Beans
1 can
(15 oz)
Canned Black Beans, rinsed, drained
Shredded Mexican Cheese Blend
2 cups
Shredded Mexican Cheese Blend
White Corn Tortilla
6
White Corn Tortillas, halved
Jalapeño Pepper Slices
to taste
Jalapeño Pepper Slices
Avocado
to taste
Avocados, sliced
Lettuce
to taste
Lettuce
Tomato
to taste
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
420
Fat
21.4 g
Protein
24.4 g
Carbs
33.1 g
Add to plan
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Cheesy Chicken Enchilada Casserole
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Make a roux by melting the Butter (2 Tbsp) and whisking in the All-Purpose Flour (3 Tbsp). 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 Tbsp), Ground Cumin (1 tsp), McCormick® Garlic Powder (1 tsp), Ground Black Pepper (as needed), Cayenne Pepper (as needed), 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 cups) until there are no longer any lumps. Bring to a simmer then reduce to low heat until thickened. Keep warm until needed.
step 3 Whisk in the cold Low-Sodium Chicken Broth (2 cups) 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 (180 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 cups), a third of the Shredded Mexican Cheese Blend (2 cups), and half of the corn mix. Top with White Corn Tortillas (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), Avocados (to taste), Lettuce (to taste), Tomatoes (to taste), Fresh Cilantro (to taste), or other desired toppings.
step 9 Top with Jalapeño Pepper Slices (to taste), Light Sour Cream (to taste), Avocados (to taste), Lettuce (to taste), Tomatoes (to taste), Fresh Cilantro (to taste), or other desired toppings.
Tags
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Lunch
Shellfish-Free
Dinner
Quick & Easy
Mexican
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