Chicken Enchilada Casserole
Ingredients
- Homemade Sauce
- 2 - 3 cups Mexican blend cheese shredded
- 6 tortillas corn or flour 6 inch
- 2 chicken breasts
- 1 can chopped green chilies
- 1 can black beans
Homemade Enchilada Sauce
- 2 tbs vegetable oil
- 2 tbs all purpose flour
- 4 tbs chili powder
- 1/2 tsp onion salt
- 1/4 tsp cumin ground
- 1/4 tsp oregano
- 1/2 tso garlic powder
- 1 box chicken broth
- 1 can tomato sauce 15 oz
- 1 can tomato paste
Instructions
Homemade Enchilada Sauce
- Heat oil in small saucepan over medium-high heat. Add flour and stir together over the heat for one minute
- Stir in the remaining seasonings (chili powder, through oregano). then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10 to 15 minutes until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
Enchilada Casserole
- Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
- Remove chicken from the pot and shred with two forks.
- Preheat oven to 375 F degrees.
- Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Serve warm.
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