Ingredients: |
Ingredients: 6 Cups Red enchilada sauce (Recommend homemade red enchilada sauce, recipe below)
16 Corn tortillas, halved
2 (15 Ounce) Cans black beans, rinsed and drained
2-3 Whole kernel cobs of corn
6 Scallions, thinly sliced
4 Cups Shredded cooked chicken
3 Cups Shredded monterrey jack or mexican blend cheese
1 Avocado, peeled, pitted and diced
½ Cup Loosely-packed chopped fresh cilantro
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Directions: |
Directions:Heat oven to 375ºF. Prepare a 9×13-inch baking dish with cooking spray.
Pour about 1½ cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, ½ cup corn and ¼ of the green onions. Then sprinkle with a heaping cup of the chicken, and about ¾ cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about ¾ cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining ¾ cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.
Red Enchilada Sauce:
4 Tablespoons Avocado oil (or vegetable oil, or any other neutral oil)
4 Tablespoons All-purpose or gluten-free flour
8 Tablespoons Chili powder (Not cayenne!)
1 Teaspoon Garlic powder
1 Teaspoon Salt
½ Teaspoon Ground cumin
½ Teaspoon Dried oregano
4 Cups Chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
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Personal
Notes: |
Personal
Notes: Use immediately or refrigerate in an air-tight container for up to 3 days. (I like to use mason jars to store this sauce).
I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like. Or if you’d like a smokier sauce, I recommend using 3 tablespoons chili powder and 1 tablespoon chipotle powder.
To make more of a mole taste, add some chocolate.
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This recipe for Chicken Enchilada Casserole is from