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!
Heat the oil over medium heat until hot but not smoking. Whisk in the flour and cook for 2 mins.
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.
Stir in the stock and salt. Bring to a boil and return to a simmer. Simmer, uncovered for 15 mins. Reserve.
Preheat the oven to 400 degrees. Spray a 9 x 13 (or similar size) baking dish with cooking spray.
Heat the oil in a nonstick saute pan. Add the peppers and onion and cook until softened and golden, about 10 mins.
Stir the shredded chicken and 1 cup enchilada sauce into the peppers and onions.
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.
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).
Bake for 25-30 mins, until the cheese is melted and bubbling. Slice and serve with garnishes if desired.
**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