Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic, chili powder, ground cumin, and 1/2 teaspoon salt, and cook for about 30 seconds until aromatic.
- Add the flour and stir until blended. Slowly whisk in the chicken stock, then stir in the tomato sauce.
- Bring the mixture to a simmer and cook, stirring occasionally, for 5 minutes. Optionally, blend for a smoother sauce.
- In a large bowl, combine the shredded chicken, 1/2 teaspoon salt, diced green chiles, thawed corn, black beans, and 1/2 cup of the enchilada sauce. Mix until evenly distributed.
- Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread it evenly.
- Dip 6 corn tortillas in the remaining sauce to coat them, then arrange them in a single layer in the bottom of the baking dish.
- Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of the shredded cheese.
- Dip the remaining 6 tortillas in the sauce and layer them over the cheese and filling.
- Add the rest of the chicken mixture, pour any remaining sauce over the top, and finish with the remaining 2 cups of cheese.
- Bake uncovered for 25 minutes, or until the cheese is melted and bubbling.
Nutrition
Notes
You can assemble this casserole up to 24 hours ahead; simply refrigerate it before baking and add a few extra minutes to the bake time if starting cold. For quicker prep, store-bought enchilada sauce can be used instead of homemade. Use flour tortillas in a pinch, but expect a softer texture. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the microwave or covered in the oven. The unbaked casserole can also be wrapped and frozen for up to 2 months; thaw overnight in the fridge before baking.