Chicken Thigh Enchilada Casserole
This Chicken Thigh Enchilada Casserole is a cheesy, flavorful twist on classic enchiladas, perfect for family dinners or meal prep. Layered with tender chicken, homemade enchilada sauce, and melty cheese, it’s a comforting dish inspired by Mexican cuisine that’s easy to make and guaranteed to impress.
- Prep Time: 15–20 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–50 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Mexican
Ingredients
For the Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- ½ teaspoon kosher salt
- 1½ teaspoons ground cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth
- 2 garlic cloves, minced
For the Casserole:
- 3 cups shredded cooked chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (4.5 oz) diced green chiles
- 1 can (15 oz) black beans, rinsed and drained
- 12 corn tortillas (6 inches each)
- 3 cups shredded Colby Jack cheese
Instructions
1. Prepare the Oven and Baking Dish
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray and set it aside.
2. Make the Enchilada Sauce
Heat olive oil in a skillet over medium heat. Sauté diced onion with kosher salt until translucent (about 5 minutes). Stir in cumin and chili powder, cooking for 30 seconds to release their aroma. Add flour and stir to form a roux. Gradually whisk in chicken broth, then add tomato sauce and minced garlic. Simmer for 5 minutes, stirring occasionally. For a smoother sauce, blend it (optional).
3. Prepare the Filling
In a bowl, combine shredded chicken thighs, salt, black pepper, green chiles, and black beans. Mix in ½ cup of the prepared enchilada sauce.
4. Assemble the Casserole
Spread ½ cup of sauce on the bottom of the baking dish. Dip tortillas in the remaining sauce to coat lightly. Layer 6 tortillas on the bottom of the dish. Spread half of the chicken mixture over them and top with 1 cup of cheese. Repeat with another layer of dipped tortillas, chicken mixture, and cheese. Finish with remaining sauce and sprinkle with 2 cups of cheese.
5. Bake
Bake uncovered for 25–30 minutes, or until cheese is bubbly and golden brown around the edges. Let cool for 5 minutes before serving.
Notes
Serving Suggestions: Serve warm with chopped cilantro, sour cream, or sliced avocado on top. Pair with Mexican rice or a crisp green salad for a complete meal.
Tips & Tricks:
- Dip tortillas in sauce to prevent them from drying out during baking.
- Taste your enchilada sauce before assembling—adjust seasoning if needed.
Storage & Reheating: Refrigerate leftovers in an airtight container for up to 4 days, or freeze unbaked casserole tightly wrapped for up to 2 months. Reheat individual portions in the microwave for 2 minutes, or bake covered at 350°F for about 20 minutes until warmed through.
Find it online: https://mexicanrecipe.info/chicken-thigh-enchilada-casserole/