Recipes and Cooking Enchilada Casserole 4.6 (5) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 17, 2017 Print Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 70 mins Total Time: 2 hrs 15 mins Servings: 12 Yield: 12 enchiladas plus 6 cups rice Jump to Nutrition Facts Ingredients 1 recipe Mexican Rice Filling or four 8.8-oz. pouches cooked Spanish-style rice, heated according to package directions 3 cup chopped cooked chicken 1 ¼ cup tomatillo salsa (salsa verde) 2 cup shredded Monterey Jack cheese (8 ounces) 2 teaspoon ground cumin 4 cloves garlic, minced 2 15 ounce cans black beans 1 tablespoon vegetable oil 1 cup chopped onion 1 tablespoon chili powder 6 6-inch white flour tortillas 6 purple corn tortillas* (such as La Tortilla Factory 5°/5° corn-and-flour tortillas 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup whole milk Spiralized vegetables, such as beets or carrots (optional) Cilantro leaves (optional) Directions Preheat oven to 350°F. Grease a 4-qt. rectangular baking dish; spread Mexican Rice in bottom; set aside. For chicken filling: In a large bowl combine chicken, 1 cup salsa, 1 cup cheese, 1 tsp. cumin, and half the garlic; set aside. 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. 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. 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. Bake, covered, 30 minutes. Uncover; bake 30 minutes more or until fillings are heated through (165°F). Top with spiralized vegetables and cilantro, if desired. Makes 12 servings. Mexican Rice 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 To make corn tortillas easier to roll, wrap in damp paper towels and microwave 10 seconds or until warm and pliable. Make Ahead Both fillings may be chilled up to 24 hours. The Mexican Rice may be chilled up to 2 days. 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. Tips 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°F). Print Nutrition Facts (per serving) 442 Calories 16g Fat 47g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 442 % Daily Value * Total Fat 16g 21% Saturated Fat 7g 35% Cholesterol 58mg 19% Sodium 971mg 42% Total Carbohydrate 47g 17% Total Sugars 4g Protein 25g Vitamin C 17mg 85% Calcium 277mg 21% Iron 3.8mg 21% Potassium 587mg 12% Fatty acids, total trans 1g Folate, total 65.8mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.