Enchilada Casserole

If you can't find purple corn tortillas, feel free to use any color of tortillas for this chicken Enchilada Casserole. The mix of flour and corn tortillas offers the best texture, however, so aim for half and half of each.

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  • Makes: 12 servings
  • Serving Size: 1 enchilada plus 1/2 cup rice
  • Makes: 12 enchiladas plus 6 cups rice
  • Hands On: 1 hr 10 mins
  • Total Time: 2 hrs 15 mins

Enchilada Casserole

Directions

  1. Preheat oven to 350 degrees F. Grease a 4-qt. rectangular baking dish; spread Mexican Rice in bottom; set aside.
  2. For chicken filling: In a large bowl combine chicken, 1 cup salsa, 1 cup cheese, 1 tsp. cumin, and half the garlic; set aside.
  3. For black bean filling: Drain and rinse one can of beans. Mash second can of beans with liquid. In a large skillet heat oil over medium heat. Add onion and remaining garlic; cook and stir until tender, about 5 minutes. Stir in remaining 1 tsp. cumin and the chili powder. Cook, stirring, 1 minute more. Stir in all the beans.
  4. Spoon about 1/2 cup of the chicken filling onto each of the white flour tortillas; roll up. Place filled tortillas, seam sides down, on one side of prepared baking dish. Repeat with bean filling and the purple corn tortillas.
  5. For cheese sauce: In a small saucepan melt butter over medium heat. Stir in flour until combined; whisk in milk to combine. Cook and stir until thickened and bubbly, about 5 minutes. Whisk in remaining 1 cup cheese until smooth. Stir in remaining 1/4 cup salsa. Pour over enchiladas.
  6. Bake, covered, 30 minutes. Uncover; bake 30 minutes more or until fillings are heated through (165 degrees F). Top with spiralized vegetables and cilantro, if desired. Makes 12 servings.

Mexican Rice

  1. In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir 3 minutes. Stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

Tip

  1. To make corn tortillas easier to roll, wrap in damp paper towels and microwave 10 seconds or until warm and pliable.

Make Ahead

  1. Both fillings may be chilled up to 24 hours. The Mexican Rice may be chilled up to 2 days.

From the Test Kitchen

Mexican Rice Filling:

In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir for 3 minutes. Carefully stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

*

To make tortillas easier to roll, wrap one tortilla in damp paper towels and microwave on high for about 10 seconds or until warm and pliable, repeat with remaining tortillas.

Make the chicken and bean fillings ahead and store in the refrigerator for up to 24 hours.

Make the Mexican Rice Filling ahead and store in the refrigerator for up to 2 days.

2-quart baking dish

Prepare as directed except divide the rice between two 2-quart baking dishes. Place the chicken enchiladas in one dish and the bean enchiladas in the second dish. Divide the cheese sauce between the two dishes. Cover each dish with foil. Bake for 30 minutes. Uncover and bake 30 to 35 minutes more or until enchilada fillings are heated through (165 degrees F).

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Nutrition Facts (Enchilada Casserole )

  • Per serving:
  • 442 kcal ,
  • 16 g fat
  • (7 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 58 mg chol. ,
  • 971 mg sodium ,
  • 47 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 25 g pro.
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