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Chicken Enchilada Casserole with Red Sauce

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Chicken Enchilada Casserole with Red Sauce 1

Chicken Enchilada Casserole with Red Sauce

Chicken Enchilada Casserole with Red Sauce

Making your own red sauce is a bit time consuming but not difficult. This is a great dish to make ahead of time and perfect for parties. This recipe uses Lady Moon Farms organic cherry tomatoes.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 3 hours
Servings 10 People

Ingredients
  

Enchiladas

  • 3 Cups Red enchilada sauce Instructions below
  • 16 Corn Tortillas cut in half
  • 2 Cans Black beans rinsed and drained, 15 ounce each
  • 1 Can Corn drained, 15 ounce
  • 10 Scallions thinly sliced, green onions
  • 4 Cups Cooked chicken shredded
  • 3 Cups Monterrey Jack cheese shredded
  • 1/2 Cups Fresh cilantro
  • 3/4 Cup Lady Moon Farms cherry tomatoes cut in half
  • 1/2 Cup Black olives sliced

Red Sauce

  • 2 Onions peeled and cut into 1/2 inch rings
  • 1 Whole Garlic pulled apart with the skins on
  • 1 Tbs Olive oil
  • 10 Ounces Dried Ancho chilies
  • 5 Ounces Dried Guajillo chilies
  • 3-4 Cups Chicken or vegetable stock
  • 1 Tbs Dried oregano
  • 2 Tsp Ground cumin
  • 1 Tbs Brown sugar
  • 1 1/2 Tsp Salt

Instructions
 

Enchiladas

  • Heat oven to 375 degrees F.
  • Pour the enchilada sauce into a casserole dish, and spread fully coating the bottom.
  • Top with a layer of corn tortilla halves and sprinkle with black beans.
  • Sprinkle with corn.
  • Top with 1/3 of the chicken.
  • Sprinkle with cheese.
  • Repeat with two more layers of tortillas, sauce, beans, corn, green onions, chicken, and cheese.
  • Bake in the oven for 45-55 minutes until the cheese is melted and the dish cooked through.
  • Top with cilantro, tomatoes and black olives then serve. Ole!
    Chicken Enchilada Casserole with Red Sauce

Red Sauce

  • Place your oven racks to the top of the oven (about 6 inches away from the broiler) and heat to a low broil.
  • Line a baking sheet with foil and place the onion slices and garlic on the sheet and drizzle with olive oil.
  • Broil for 7-10 minutes and remove the garlic and set aside. Flip the onions over and return to the oven for an additional 7-10 minutes. Watching to make sure the onions do not burn.
  • Peel the garlic when it has cooled.
  • Wearing rubber gloves remove the stem tops, and cut the length of each chili and remove the veins and seeds.
  • Heat up a large skillet on a high heat, turn on the exhaust fan and open your windows.
  • Cook the chilies in batches for only 45 seconds on each side, be careful not to over-toast the chilies, it will make the sauce bitter.
  • Put the toasted chilies in a large bowl filled with HOT tap water and soak for 30 minutes, place a plate on top to keep them submerged.
  • Drain the chilies.
  • Put the onions, garlic, chilies, oregano, cumin and broth into the blender and puree, (in batches).
  • Heat a large skillet on medium high and add the olive oil, you want it hot but not smoking.
  • Add the chili sauce and reduce the heat to a simmer. Add the sugar and salt then cook for 30 minutes.

Notes

The sauce will last up to a week in the refrigerator and 3 months in the freezer.
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