Thursday, December 18, 2014

Chicken Enchilada Casserole

It's December 18th - does the word "busy" even begin to accurately describe your to-do list for today?  Presents to buy, food to prepare, rooms to clean, laundry to finish, parties to attend, teacher gifts to send to school - sound familiar?   If you're feeling overwhelmed today - You're not alone.  Trust me!

I think it's time to take a collective deep breath.  Ahhhhhh.  OK - Time to tackle my list of tasks for the day. Did I mention that Courtney is taking her drivers test today too?  :)

It's days like this when I am so thankful that I have some freezer meals that I can pull out and heat up without a whole lot of prep time.  I'm pretty sure that was thinking about my crazy life when she posted this chicken enchilada casserole recipe because it is absolutely perfect.  It can be made ahead of time AND it's delicious. 

Chicken Enchilada Casserole

3 cups red enchilada sauce homemade red enchilada sauce
16 corn tortillas, halved
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
6 scallions (green onions), thinly sliced
4 cups (about 1.5 pounds) shredded cooked chicken
3 cups shredded Mexican blend cheese
1 avocado, peeled, pitted and diced

homemade red enchilada sauce

2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
2 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

To make red sauce:

Heat oil in a small saucepan over medium-high heat. Add flour and stir 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 thick.

To make casserole:

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 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 black beans.

Sprinkle with corn.

Add 1/2 of the chicken.

Add the green onions. 

Sprinkle with cheese, and repeat layers.  Finish with a layer of tortillas and sauce. 

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 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.


Now to take a moment to sit back and enjoy a meal with my family. 


No comments:

Post a Comment