In Defense Of The Casserole + A Recipe For Chicken Enchilada Casserole

Chicken Enchilada Casserole

When I was a growing up, family dinners often took the form of a delicious casserole dish, made by my mother. My husband had a similar experience in his youth (though he grew up in the Midwest, so a casserole, of course, was called a “hot dish.”) No matter what they were called, casseroles were very popular back in the day, and it’s easy to see why!

A good casserole is often a meal unto itself, often containing meat, vegetables, and a starch all in one dish. This means fewer dirty dishes, and quicker dinner prep times. And who could deny the way the flavors of the ingredients mingle and meld as it bakes in the oven? It’s a truly glorious thing to behold and consume.

However, at some point between our casserole-laden youths and now, casseroles have suffered an image crisis. In many people’s minds today, the word “casserole” conjures images of a dry, tasteless dish with indistinguishable mystery ingredients. And I think that it’s about time that someone took a stand in defense of casseroles! Let’s dispel the negative myths about casseroles, and reintroduce the world to these easy and delicious one-dish delights!

I’ll start by sharing a casserole I made for the family recently that was a big hit! This dish of stacked white chicken enchiladas is a real crowd-pleaser, and simple to throw together. The original recipe used white beans in keeping with the overall light color scheme of the dish. But we’re all about black beans at our house, so I’m dubbing this dish a “Black and White” Enchilada Casserole!

Make sure to continue scrolling after the recipe, where you’ll find images and links for lots of other delicious casserole recipes from around the web!

In Defense of the Casserole

“Black and White” Chicken Enchilada Casserole

adapted from Gimme Some Oven

  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 cups chicken stock or broth
  • 1 4oz can chopped green chiles
  • 1/2 tsp ground cumin
  • 1 cup sour cream
  • 12 soft flour tortillas, halved to make 24 pieces
  • 2 cups chicken, cooked and shredded
  • 2 14oz cans black beans, drained and rinsed
  • 3 cups pepper jack cheese, shredded
  • avocado, diced (optional)
  • cilantro, chopped (optional)

In Defense of the Casserole

To make the enchilada sauce, start by melting the butter in a pan over medium-high heat. Add the flour, and stir frequently until the mixture browns a bit, about 1 minute. Add one cup of the chicken stock, and whisk until the mixture combines. Then, add the other cup of chicken stock, as well as the green chiles and cumin, and whisk until combined.

Let the mixture continue cooking until it starts to simmer and thickens slightly, about 3 to 5 minutes. Stir in the sour cream, and whisk to incorporate it throughout. Add salt and pepper to taste. Remove the pan from heat and set aside.

In Defense of the Casserole

Preheat your oven to 375 degrees, and grease a 9×13″ casserole dish. To assemble the enchiladas, layer in the following order:

  • 8 tortilla halves, arranged in a flat layer
  • 1/3 of the enchilada sauce
  • 1/2 of the shredded chicken
  • 1/2 of the black beans
  • 1/3 of the pepper jack cheese

In Defense of the Casserole

Repeat these layers a second time. For the final layer, put down the remaining tortilla halves, sauce, and the top with cheese. Cover the casserole dish with aluminum foil, and bake for 20 minutes.

In Defense of the Casserole

When the 20 minutes is up, remove the foil from the casserole dish and bake for an additional 15 minutes, so that the cheese starts to brown around the edges, and the whole thing is heated throughout.

In Defense of the Casserole

Serve warm, and top with diced avocado and chopped cilantro (optional, but highly recommended!)

More Delicious Casseroles from Around the Web

(Click each title to go to the recipe.)

Casseroles

Baked Cajun Seafood and Rice

from Better Homes and Gardens

Casseroles

Broccoli, Cheddar, and Quinoa Casserole

from Cookie and Kate

Casseroles

Tater Tot Hotdish

from Cooking Channel

Casseroles

French Onion Beef Stroganoff

from Host the Toast

Casseroles

Chicken and Stuffing Casserole

from Spicy Southern Kitchen

Casseroles

Chicken Pot Pie

from Lovely Little Kitchen

Casseroles

Beef and Vegetable Pot Pie

from Food and Wine

In Defense of the Casserole

What is your favorite casserole recipe?

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Jill Nystul
I’ll start by sharing a casserole I made for the family recently that was a big hit! This dish of stacked white chicken enchiladas is a real crowd-pleaser, and simple to throw together.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 11
Calories 410 kcal

Ingredients
  

  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 cups chicken stock or broth
  • 1 4 oz can chopped green chiles
  • 1/2 tsp ground cumin
  • 1 cup sour cream
  • 12 soft flour tortillas halved to make 24 pieces
  • 2 cups chicken cooked and shredded
  • 2 14 oz cans black beans drained and rinsed
  • 3 cups pepper jack cheese shredded
  • 1 avocado diced
  • 1 cilantro chopped

Instructions
 

TO MAKE THE ENCHILADA SAUCE

  • Melt butter in a pan over medium-high heat.Add the flour, and stir frequently until the mixture browns a bit, about 1 minute.
  • Add one cup of the chicken stock, and whisk until the mixture combines. Then, add the other cup of chicken stock, as well as the green chiles and cumin, and whisk until combined. Let the mixture continue cooking until it starts to simmer and thickens slightly, about 3 to 5 minutes.
  • Stir in the sour cream, and whisk to incorporate it throughout. Add salt and pepper to taste.
  • Remove the pan from heat and set aside.
  • Preheat your oven to 375 degrees, and grease a 9×13” casserole dish.

TO ASSEMBLE THE ENCHILADAS

  • Layer in the following order: 8 tortilla halves, arranged in a flat layer; 1/3 of the enchilada sauce; 1/2 of the shredded chicken; 1/2 of the black beans; 1/3 of the pepper jack cheese
  • Repeat these layers a second time. For the final layer, put down the remaining tortilla halves, sauce, and the top with cheese.
  • Cover the casserole dish with aluminum foil, and bake for 20 minutes.
  • Remove the foil from the casserole dish and bake for an additional 15 minutes
  • Serve warm, and top with diced avocado and chopped cilantro (optional, but highly recommended!)

Nutrition

Calories: 410kcalCarbohydrates: 32gProtein: 17gFat: 23gSaturated Fat: 11gCholesterol: 55mgSodium: 548mgPotassium: 403mgFiber: 6gSugar: 3gVitamin A: 515IUVitamin C: 3.8mgCalcium: 304mgIron: 2.6mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • Really enjoy this casserole and my husband loves it . Its just him and i now though since the kids have all grown up ( whoopee!!! Lol ) so I am wondering if anyone’s tried freezing leftovers ? I suppose I could half the recipe in the future but then again it would be nice to pull this out of the freezer and have dinner …Any thoughts or insights would be appreciated .

  • JILLEE, THINK ABOUT THIS AND WHAT ALL HE MISSED OUT ON. WE HAD A FAVORITE UNCLE. SWEET AS COULD BE. ALWAYS HELPING SOMEONE, FAMILY OR NOT. ‘BUT” THE MAN WOULD “NOT” TASTE, EVEN ONE LITTLE BITE OF A CASSEROLE OF ANY KIND. HE SAID HE DID NOT, WOULD NOT. COULD NOT EAT FOOD THAT WAS ‘TOUCHING.” DON’T GET ME WRONG HERE. EVERYBODY LOVED UNCLE JAMES. EVERYBODY. HE NEVER MET A STRANGER. HE WAS A GOOD EATER TOO, ONLY IF IT DID NOT TOUCH. I KNOW SOME PEOPLE READING THIS THINK HE MUST HAVE BEEN NUTS, BUT HE WASN’T. HE HAS PASSED ON NOW, BUT READING ABOUT YOUR CASSEROLE MADE ME THINK OF SWEET OLD UNCLE JAMES. MAY HE REST IN PEACE NEVER HAVING TASTED A CASSEROLE OF ANY KIND.

  • My family and I love casseroles! For many years I’ve made a version of the Chicken and Dressing Casserole. I combine approximate equal parts of leftover dressing (or make Stovetop), leftover chicken or turkey (or from a can), leftover gravy (or a creamed soup), and leftover veggies (or canned or frozen). Stir it all up and heat in the oven. That’s the best tasting Thanksgiving leftovers!

  • Funny how the first thing I thought was, “HOTDISH!” & it’s definitely a Midwest thing! We have potluck supper after Wednesday church services during Advent & Lent, a great way to get a little taste of everyone’s kitchen favorites. You also learn what type of dish certain people use for their creations & try to get a spoonful because you know it’ll be good! Around here there are a lot of tater tot hotdish, meatballs, scalloped potatoes & ham, baked beans…plus all the salads & desserts that those good ol’ Lutherans make too!

  • Thanks, Jillee! I was wondering if this recipe would work as well with corn tortillas? I’m always looking for gf options to share with my daughter in law. Thanks again!

  • Well done! everyone, be adventurous in the cooking of Casserole dishes, as you will be surprised to what a delicious taste it will turned out. Just go for it………….

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