Layers of tender shredded chicken, black beans, corn tortillas, and rich enchilada sauce — all baked under a blanket of melted cheese. Weeknight dinner doesn’t get cozier than this.

Short on time? Two easy shortcuts

Use 2 cups of your favorite store-bought enchilada sauce and skip making the sauce entirely — Old El Paso and Siete Foods both work great. And instead of cooking chicken from scratch, grab a rotisserie chicken from the store and shred it up — you’ll get about 3 cups from one bird.

Make it Dairy Free…Swap the colby jack for your favorite dairy-free cheese shreds. Violife, Daiya, or Follow Your Heart all melt well and give you that same gooey, satisfying topping.

Make is Vegan by swapping the chicken and using Abbot’s “chicken” instead.

Enchilada sauce

see note

• 3 Tbsp. olive oil
• 3 Tbsp. flour
• Whole wheat, all-purpose, or gluten-free blend all work
• 1 Tbsp. ground chili powder
• 1 tsp. ground cumin
• ½ tsp. garlic powder
• ¼ tsp. dried oregano
• ¼ tsp. salt, to taste
• Pinch of cinnamon
• 2 Tbsp. tomato paste
• 2 cups vegetable broth
• 1 tsp. apple cider vinegar or white vinegar
• Freshly ground black pepper, to taste
• 1 small yellow onion, diced
• 2 cloves garlic, minced

Casserole

• 3 cupscooked shredded chicken
• ½ tsp. salt
• ¼ tsp. black pepper
• 4.5 oz. diced green chiles
• 15 oz. black beans, drained & rinsed
• 12 corn tortillas (6-inch)
• 3 cups shredded colby jack or dairy-free

Instructions

Make the enchilada sauce

1. Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook for 4–5 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
2. Sprinkle in the flour and stir constantly for 1 minute to form a paste. Add chili powder, cumin, garlic powder, oregano, salt, and cinnamon (if using). Stir to combine and cook for 30 seconds to bloom the spices.
3. Add tomato paste and stir it into the spice mixture. Slowly pour in vegetable broth while whisking to prevent lumps. Bring to a simmer and cook for 5–7 minutes until the sauce thickens. Stir in vinegar and season with black pepper. Set aside. (Using store-bought? Skip to step 4.)
4. Preheat oven to 375°F. In a large bowl, combine shredded chicken, salt, pepper, green chiles, and black beans. Stir in ½ cup of enchilada sauce to coa

Layer the Casserole

1. Spread a thin layer of enchilada sauce across the bottom of a 9×13-inch baking dish. Arrange 6 corn tortillas in a single layer, overlapping slightly to cover the bottom.
2. Spoon half the chicken mixture over the tortillas and spread evenly. Pour over about a third of the remaining sauce and sprinkle with 1 cup of cheese.
3. Add another layer of 6 tortillas, the remaining chicken mixture, another third of the sauce, and 1 cup of cheese.
4. Pour the remaining sauce over the top and finish with the last cup of cheese.

Bake

1. Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until the cheese is bubbly and lightly golden at the edges.
2. Let rest for 5 minutes before slicing and serving. Top with your favorite garnishes.

Sauce Note

If using store-bought enchilada sauce, you’ll need 2 cups. Look for a brand with simple ingredients — Siete Foods makes a great grain-free red sauce, or go classic with Old El Paso mild or medium depending on your heat preference.

Serving suggestions

Finish each bowl with any of these fresh toppings:

• Sliced avocado
• Sour cream
• Fresh cilantro
• Lime wedges
• Sliced jalapeño
• Pico de gallo