Ingredients:
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 cups chicken broth
- 1 can (14 ounces) crushed tomatoes
- Salt and pepper to taste
For the Casserole:
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 2 cups shredded Mexican blend cheese
- 12 corn tortillas
For Garnish (optional):
- Chopped fresh cilantro
- Sliced green onions
- Sour cream
- Salsa
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Enchilada Sauce
In a medium saucepan, heat vegetable oil over medium heat.
Add flour and stir continuously for about 1-2 minutes until it forms a paste (roux).
Stir in chili powder, garlic powder, onion powder, oregano, and cumin.
Slowly whisk in the chicken broth and crushed tomatoes.
Bring the mixture to a simmer, stirring frequently, and let it cook for about 10-15 minutes until it thickens.
Season with salt and pepper to taste.
Set aside.
Prepare the Filling
In a large mixing bowl, combine shredded chicken, black beans, corn, diced bell peppers, onions, and 1 cup of shredded cheese.
Mix well.
Assemble the Casserole
Spread a thin layer of the enchilada sauce at the bottom of a 9×13-inch baking dish.
Place a layer of corn tortillas on top of the sauce, slightly overlapping them.
Spoon half of the chicken filling over the tortillas.
Pour a generous amount of enchilada sauce over the filling.
Repeat the layers: tortillas, remaining filling, and more sauce.
Top with the remaining shredded cheese.
Bake Bake the casserole in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
Serve Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped cilantro, sliced green onions, sour cream, and salsa if desired.
Enjoy your delicious Chicken Enchilada Casserole!