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Easy Kosher Chicken Enchilada Casserole Recipe

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Meat (Fleishig)

Chicken enchilada casserole layers spiced shredded chicken, black beans, onion and corn tortillas with a homemade red enchilada sauce, topped with crunchy seasoned breadcrumbs and baked until bubbling. It’s an easy way to feed a crowd.

The Homemade Sauce

The sauce starts with a quick roux of olive oil and flour, then chili powder, cumin, garlic and oregano are toasted in it before chicken broth and tomato paste go in. It takes about 10 minutes and has much more flavor than canned sauce. Season the chicken with cumin and chili powder as well, so every layer tastes good on its own.

Kosher Notes

Most enchilada casseroles are loaded with cheese, which can’t be used with chicken. This version is meat (fleishig) with no dairy: extra sauce keeps it moist, and an olive oil and panko topping gives a golden crust. Avocado or guacamole on top adds creaminess. Use kosher chicken broth.

Make-Ahead

Assemble up to 24 hours ahead and refrigerate, adding 10 minutes to the covered baking time if it goes in cold. Leftovers keep for 3 days. Add a diced jalapeño for extra heat.

Easy Kosher Chicken Enchilada Casserole Recipe
This kosher chicken enchilada casserole delivers all the comfort food flavors you crave without any dairy, making it perfect for weeknight dinners.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
For the Enchilada Sauce
  • 3 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 2 cups chicken broth kosher
  • 2 tbsp tomato paste
  • 1 tsp kosher salt or to taste
For Assembly
  • 12 corn tortillas 6-inch
  • 1 medium onion diced
  • 1 can black beans 15 oz, drained and rinsed
  • 1/2 cup panko breadcrumbs
  • 2 tbsp olive oil for breadcrumbs
  • 1/4 cup fresh cilantro chopped, for garnish

What I use for this recipe

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Method
 

Prepare the Chicken
  1. Preheat oven to 375°F. Season chicken breasts with cumin, chili powder, paprika, salt, and pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden and cooked through.
  3. Let chicken rest for 5 minutes, then shred using two forks. Set aside.
Make the Enchilada Sauce
  1. In the same skillet, heat 3 tablespoons olive oil over medium heat. Whisk in flour and cook for 1 minute.
  2. Add chili powder, cumin, garlic powder, and oregano. Cook for another 30 seconds until fragrant.
  3. Gradually whisk in chicken broth and tomato paste. Bring to a simmer and cook for 5-8 minutes until thickened. Season with salt to taste.
Assemble the Casserole
  1. Grease a 9x13 inch baking dish. Spread 1/2 cup enchilada sauce on the bottom.
  2. Mix shredded chicken with diced onion and black beans. Add 1/2 cup of the enchilada sauce to moisten.
  3. Cut tortillas in half. Layer half the tortilla pieces over the sauce in the baking dish.
  4. Spread half the chicken mixture over tortillas, then pour 1/3 of remaining sauce over chicken.
  5. Repeat layers: remaining tortillas, remaining chicken mixture, and remaining sauce.
  6. Mix panko breadcrumbs with 2 tablespoons olive oil and sprinkle over the top.
Bake and Serve
  1. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until breadcrumbs are golden.
  2. Let cool for 5 minutes before serving. Garnish with fresh cilantro.

Notes

You can assemble this casserole up to 24 hours ahead and refrigerate covered. Add 10 minutes to the covered baking time if cooking from cold. Leftovers keep in the fridge for up to 3 days and reheat well in the microwave. For extra heat, add a diced jalapeño to the chicken mixture.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 820mg 36%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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