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Chicken Thigh Enchilada Casserole

Chicken Thigh Enchilada Casserole
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This is my go-to recipe for when I want the rich, comforting taste of enchiladas without all the work. It’s a flavorful, layered casserole that’s perfect for a weeknight meal or a casual get-together. The secret? Juicy chicken thighs that stay incredibly tender.This is my go-to recipe for when I want the rich, comforting taste of enchiladas without all the work. It’s a flavorful, layered casserole that’s perfect for a weeknight meal or a casual get-together. The secret? Juicy chicken thighs that stay incredibly tender.

Ingredients

Scale

For the Sauce

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1/2 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tbsp all-purpose flour
  • 1 (15 oz) can tomato sauce
  • 1 cup chicken broth
  • 2 cloves garlic, minced

For the Filling

  • 3 cups shredded cooked chicken (chicken thighs recommended)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 (4.5 oz) can diced green chiles
  • 1 (15 oz) can black beans, rinsed and drained

For Assembly

  • 12 corn tortillas (6 inches each)
  • 3 cups shredded Colby Jack cheese

Instructions

  1. Prep the Oven: Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray.
  2. Make the Sauce: Heat olive oil in a large skillet over medium heat. Sauté the diced onion and kosher salt for about 5 minutes until soft. Stir in the chili powder and cumin for 30 seconds until fragrant. Stir in the flour to thicken, then gradually whisk in the chicken stock, tomato sauce, and minced garlic. Simmer for 5 minutes until the sauce thickens slightly.
  3. Mix the Filling: In a separate bowl, combine the shredded chicken, salt, pepper, green chiles, and black beans. Stir in 1/2 cup of the prepared enchilada sauce to moisten the filling.
  4. Assemble the Casserole: Pour a thin layer of sauce (about 1/2 cup) into the bottom of the prepared dish. Dip each of the 12 tortillas into the remaining sauce, coating both sides. Layer 6 tortillas on the bottom, then top with half of the chicken mixture and 1 cup of cheese.
  5. Layer and Top: Add the remaining 6 tortillas, followed by the rest of the chicken mixture. Pour any leftover sauce over the top, then finish with the remaining 2 cups of shredded cheese.
  6. Bake: Bake for 25 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.

Notes

  • Serving Suggestions: This dish is a complete meal, but it’s delicious with a side salad, Mexican rice, or a dollop of sour cream and fresh cilantro on top.
  • Tips & Tricks: Chicken thighs are best for their moistness, but rotisserie chicken works great in a pinch. Colby Jack cheese is recommended, but you can use any good melting cheese like cheddar or Monterey Jack.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave single servings or cover the dish with foil and heat in the oven at 350°F until warmed through. This casserole also freezes well.

Find it online: https://new.projuktigeek.com/chicken-thigh-enchilada-casserole/

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