Chicken Enchilada Casserole

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.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 410kcal

Author Jill Nystul

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!)

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