Loaded Easy Chicken Enchiladas Casserole
Loaded Easy Chicken Enchiladas Casserole has all of your favorite ingredients layered into a delicious crowd-pleasing comfort food dish.
Ingredients
For the Enchiladas Sauce
- 3 Tablespoons canola or avocado oil
- 1 Tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken broth
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
For the Casserole
- 16 7" Flour Tortillas
- 3-4 cups cooked chicken diced 1 - 4 lb. rotisserie chicken
- 2 1/2 cups shredded cheese (Monterey Jack, Cheddar and/or Pepperjack)
- 2 ears corn on the cob, roasted kernels removed or 1 cup frozen corn kernels
- 1 15 ounce can refried beans
- 1 4 ounce can mild green chiles
- 2 poblano peppers, roasted skins removed diced
- 1/2 cup enchiladas sauce see above
- 1/2 cup fresh cilantro leaves chopped
- 1/2 cup salsa optional
For the Toppings
- sour cream
- sliced avocado or guacamole
- fresh cilantro
- shredded cheese
Instructions
For the Enchiladas Sauce
- In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
- Cook for 1 minute, then add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Whisk to combine.
- Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.
For the Casserole
- Preheat oven to 350° F.
- In a large bowl, combine cooked diced chicken, 2 cups of shredded cheese, and remaining casserole ingredients.
- Spread a thin layer of prepared enchiladas sauce in bottom of 9x13 casserole dish. Top with layer of tortillas, 1/3 of chicken mixture, a thin layer of enchiladas sauce. Repeat two more times. Then finish with final layer of tortillas, thin layer of sauce and top with 1/2 cup shredded cheese.
- Bake for 30 minutes or until edges begin to bubble. Allow to rest for 5 minutes before serving. Serve with optional toppings above.