Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 tablespoon all-purpose flour
• 15 ounces tomato sauce
• 1 cup chicken stock
• 2 cloves garlic, minced

• 3 cups cooked, shredded chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4.5 ounces diced green chiles
• 15 ounces black beans, drained and rinsed
• 12 corn tortillas (6-inch)
• 3 cups shredded Colby Jack cheese (see note)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9x13-inch baking dish with cooking spray and set aside.
2. Make the Enchilada Sauce:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the diced onion and kosher salt, and cook for about 5 minutes until the onion becomes translucent.
3. Prepare the Casserole Filling:
   • While the onion cooks, in a bowl, combine the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.
4. Cook the Sauce:
   • Add cumin and chili powder to the cooked onion and stir for about 30 seconds.
   • Then, add 1 tablespoon of flour and stir.
   • Gradually whisk in the chicken stock, followed by the tomato sauce and minced garlic.
   • Let the mixture simmer for about 5 minutes, stirring occasionally.
5. Blend the Sauce (Optional):
   • For a smoother sauce, transfer the enchilada sauce to a blender and blend until smooth.
6. Assemble the Casserole:
   • Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish.
   • Add 1/2 cup of sauce to the chicken mixture.
   • Dip 6 tortillas into the remaining sauce, coating them well, and arrange them in a single layer at the bottom of the casserole dish.
   • Spread half of the chicken mixture over the tortillas and top with 1 cup of shredded cheese.
   • Dip the remaining 6 tortillas into the sauce and layer them on top of the chicken mixture.
   • Add the remaining chicken mixture on top, followed by any leftover sauce.
   • Sprinkle the remaining 2 cups of cheese on top.
7. Bake the Casserole:
   • Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.

Notes:

• You can substitute the homemade enchilada sauce with 2 cups of store-bought sauce if preferred.
• For best results, shred your own Colby Jack cheese from the block, as it melts much better than pre-shredded cheese.

Nutrition