Easy Chicken Enchilada Casserole

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This easy chicken enchilada casserole has everything you love about the classic but comes together in a snap.

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Bonus points for the blow-your-mind homemade enchilada sauce!

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Ingredients

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Heat the oil over medium heat until hot but not smoking. Whisk in the flour and cook for 2 mins.

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Whisk in all of the spices and cook for 2 mins. Add the tomato paste and the tomato sauce, whisking well. Bring to a simmer.

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Stir in the stock and salt. Bring to a boil and return to a simmer. Simmer, uncovered for 15 mins. Reserve.

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Heat the oil in a nonstick saute pan. Add the peppers and onion and cook until softened and golden, about 10 mins.

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Cutting the round tortillas in half makes it easier to make an even layer with no gaps.

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for the full recipe!

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