This easy chicken enchilada casserole has everything you love about the classic, but comes together in a snap. Bonus points for the blow-your-mind homemade enchilada sauce!
- 2 Tbsp extra virgin olive oil
- 2 Tbsp Wondra flour (or AP flour)
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 /2 tsp dried oregano
- 1/4 tsp chipotle chile powder
- 2 tsp tomato paste
- 1 cup tomato sauce
- 1 1/2 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1 1/2 lbs cooked, shredded chicken
- 1 Tbsp extra virgin olive oil
- 1 green bell pepper, diced small
- 1 large onion, diced small
- 2 1/2 cups enchilada sauce
- 12 corn tortillas (6 inch)
- 12 oz shredded cheese (I like a blend of Mexican cheeses)
- sliced scallions, minced cilantro, sour cream, and avocado slices for garnish (optional)
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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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Preheat the oven to 400 degrees. Spray a 9 x 13 (or similar size) baking dish with cooking spray.
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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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Stir the shredded chicken and 1 cup enchilada sauce into the peppers and onions.
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Spread 1/2 cup enchilada sauce in the bottom of the pan. Cut four tortillas in half and layer them in the bottom on the pan, overlapping slightly.
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Spread 1/3 of the chicken mixture over the tortillas, then 1/3 of the cheese, then drizzle with 1/2 cup of sauce. Repeat two more times, ending with the cheese (no extra sauce on the top layer).
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Bake for 25-30 mins, until the cheese is melted and bubbling. Slice and serve with garnishes if desired.
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**To poach chicken: place chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, and bring to a boil then reduce to a simmer. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove chicken and discard the rest. Allow chicken to cool slightly and shred. I keep mine for a few days in a large ziploc bag in the frig.
Recipe yields 2 1/2 cups Enchilada Sauce
- I recommend Wondra flour for making the enchilada sauce. Wondra is a quick mixing flour is a great for making smooth, lump-free sauces and gravies. If you don't have it in your pantry, you can use all-purpose flour.
- The enchilada sauce and chicken can be made days in advance and stored in the refrigerator (you can find instructions on how to poach the chicken in the recipe).
- Cutting the round tortillas in half makes it easier to make an even layer with no gaps.
- You can prep all of your garnishes while the casserole bakes. I love to go a little crazy here...sliced avocado, scallions, and sour cream really take the casserole from good to great.
- Leftovers are easily reheated in the microwave and make an even easier weeknight meal!