This Chicken Enchilada Casserole is the ultimate comfort food for busy weeknights. It combines tender cubed chicken, savory ranch-style beans, and spicy green chilies wrapped in soft corn tortillas. The star of the dish is a rich, homemade white sauce made with butter, flour, and chicken broth, which soaks into every layer as it bakes. Topped with melted Monterey Jack cheese, it emerges from the oven golden, bubbly, and irresistible. It&# 226;ÂÂs perfect for feeding a crowd, meal prepping for the week, or simply satisfying a craving for hearty, Mexican-inspired flavors without the fuss of rolling individual enchiladas. Simple ingredients come together to create a dish that feels like a warm hug.
Chicken Enchilada Casserole
Description
This Chicken Enchilada Casserole is the ultimate comfort food for busy weeknights. It combines tender cubed chicken, savory ranch-style beans, and spicy green chilies wrapped in soft corn tortillas. The star of the dish is a rich, homemade white sauce made with butter, flour, and chicken broth, which soaks into every layer as it bakes. Topped with melted Monterey Jack cheese, it emerges from the oven golden, bubbly, and irresistible. It&# 226;ÂÂs perfect for feeding a crowd, meal prepping for the week, or simply satisfying a craving for hearty, Mexican-inspired flavors without the fuss of rolling individual enchiladas. Simple ingredients come together to create a dish that feels like a warm hug.Ingredients
Directions
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Preheat your oven to 350 degrees F (175 degrees C).
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In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
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Stir in the cubed cooked chicken, ranch-style beans, and chopped green chilies. Mix well to combine all ingredients, then remove from heat and set aside.
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In the same skillet, melt the remaining 2 tablespoons of butter over low heat. Sprinkle the flour over the butter and stir constantly to create a smooth paste (roux).
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Gradually whisk in the chicken broth, ensuring there are no lumps. Stir in 1/2 cup of the shredded Monterey Jack cheese.
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Continue cooking the sauce, stirring constantly, until it thickens enough to coat the back of a spoon and begins to bubble slightly. Remove from heat.
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Dip each corn tortilla into the hot sauce to soften them, then place them on a clean work surface.
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Fill each softened tortilla with approximately 2 heaping tablespoons of the chicken and bean mixture.
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Roll up each tortilla tightly and arrange them seam-side down in a 9x13-inch baking dish.
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Pour the remaining sauce over the rolled enchiladas, ensuring they are well-coated.
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Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese evenly over the top.
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Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
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Let stand for 5 minutes before serving to allow the sauce to set slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1599.6kcal
- % Daily Value *
- Total Fat 91.2g141%
- Saturated Fat 19.8g99%
- Cholesterol 166.2mg56%
- Sodium 1718.1mg72%
- Total Carbohydrate 107.4g36%
- Dietary Fiber 9.3g38%
- Sugars 10.4g
- Protein 67.6g136%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
