When I was a growing up, family dinners often tookthe form of a delicious casserole dish, made by my mother. My husband had a similar experience in his youth (though he grew up in the Midwest, so a casserole, of course, was called a “hot dish.”) No matter what they were called, casseroles were very popular back in the day, and it’s easy to see why!
A good casserole is often a meal unto itself, oftencontaining meat, vegetables, and a starch all in one dish. This means fewer dirty dishes, and quicker dinner prep times. And who could deny the way the flavors of the ingredients mingle and meld as it bakes in the oven? It’s a truly glorious thing to behold and consume.
However, at some point between our casserole-laden youths and now, casseroles have suffered an image crisis. In many people’s minds today, the word “casserole” conjures images of a dry, tasteless dish with indistinguishable mystery ingredients. And I think that it’s about time that someone took a stand in defense of casseroles! Let’s dispel the negative myths about casseroles, and reintroduce the world to these easy and delicious one-dish delights!
I’ll start by sharing a casserole I made for the family recently that was a big hit! This dish of stacked white chicken enchiladas is a real crowd-pleaser, and simple to throw together. The original recipe used white beans in keeping with the overall light color scheme of the dish. But we’re all about black beans at our house, so I’m dubbing this dish a “Black and White” Enchilada Casserole!
Make sure to continue scrolling after the recipe, where you’ll find images and links for lotsof other delicious casserole recipes from around the web!
“Black and White” Chicken Enchilada Casserole
adapted from Gimme Some Oven
- 3 Tbsp butter
- 2 Tbsp flour
- 2 cups chicken stock or broth
- 1 4oz can chopped green chiles
- 1/2 tsp ground cumin
- 1 cup sour cream
- 12 soft flour tortillas, halved to make 24 pieces
- 2 cups chicken, cooked and shredded
- 2 14oz cans black beans, drained and rinsed
- 3 cups pepper jack cheese, shredded
- avocado, diced (optional)
- cilantro, chopped (optional)
To make the enchilada sauce, start by melting the butter in a pan over medium-high heat. Add the flour, and stir frequently until the mixture browns a bit, about 1 minute. Add one cup of the chicken stock, and whisk until the mixture combines. Then, add the other cup of chicken stock, as well as the green chiles and cumin, and whisk until combined.
Let the mixture continue cooking until it starts to simmer and thickens slightly, about 3 to 5 minutes. Stir in the sour cream, and whisk to incorporate it throughout. Add salt and pepper to taste. Remove the pan from heat and set aside.
Preheat your oven to 375 degrees, and grease a 9×13″ casserole dish. To assemble the enchiladas, layer in the following order:
- 8 tortilla halves, arranged in a flat layer
- 1/3 of the enchilada sauce
- 1/2 of the shredded chicken
- 1/2 of the black beans
- 1/3 of the pepper jack cheese
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Repeat these layers a second time. For the final layer, put down the remaining tortilla halves, sauce, and the top with cheese. Cover the casserole dish with aluminum foil, and bake for 20 minutes.
When the 20 minutes is up, remove the foil from the casserole dish and bake for an additional 15 minutes, so that the cheese starts to brown around the edges, and the whole thing is heated throughout.
Serve warm, and top with diced avocado and chopped cilantro (optional, but highly recommended!)
More Delicious Casseroles from Around the Web
(Clickeach title to go to the recipe.)
from Better Homes and Gardens
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What is your favoritecasserole recipe?
Chicken Enchilada Casserole
Jill Nystul
I’ll start by sharing a casserole I made for the family recently that was a big hit! This dish of stacked white chicken enchiladas is a real crowd-pleaser, and simple to throw together.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Servings 11
Calories 410 kcal
Ingredients
- 3 Tbsp butter
- 2 Tbsp flour
- 2 cups chicken stock or broth
- 1 4 oz can chopped green chiles
- 1/2 tsp ground cumin
- 1 cup sour cream
- 12 soft flour tortillas halved to make 24 pieces
- 2 cups chicken cooked and shredded
- 2 14 oz cans black beans drained and rinsed
- 3 cups pepper jack cheese shredded
- 1 avocado diced
- 1 cilantro chopped
Instructions
TO MAKE THE ENCHILADA SAUCE
Melt butter in a pan over medium-high heat.Add the flour, and stir frequently until the mixture browns a bit, about 1 minute.
Add one cup of the chicken stock, and whisk until the mixture combines. Then, add the other cup of chicken stock, as well as the green chiles and cumin, and whisk until combined. Let the mixture continue cooking until it starts to simmer and thickens slightly, about 3 to 5 minutes.
Stir in the sour cream, and whisk to incorporate it throughout. Add salt and pepper to taste.
Remove the pan from heat and set aside.
Preheat your oven to 375 degrees, and grease a 9×13” casserole dish.
TO ASSEMBLE THE ENCHILADAS
Layer in the following order: 8 tortilla halves, arranged in a flat layer; 1/3 of the enchilada sauce; 1/2 of the shredded chicken; 1/2 of the black beans; 1/3 of the pepper jack cheese
Repeat these layers a second time. For the final layer, put down the remaining tortilla halves, sauce, and the top with cheese.
Cover the casserole dish with aluminum foil, and bake for 20 minutes.
Remove the foil from the casserole dish and bake for an additional 15 minutes
Serve warm, and top with diced avocado and chopped cilantro (optional, but highly recommended!)
Nutrition
Calories: 410kcalCarbohydrates: 32gProtein: 17gFat: 23gSaturated Fat: 11gCholesterol: 55mgSodium: 548mgPotassium: 403mgFiber: 6gSugar: 3gVitamin A: 515IUVitamin C: 3.8mgCalcium: 304mgIron: 2.6mg
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