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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 Method Notes

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

Method
 

Enchiladas
  1. Heat oven to 375 degrees F.
  2. Pour the enchilada sauce into a casserole dish, and spread fully coating the bottom.
  3. Top with a layer of corn tortilla halves and sprinkle with black beans.
  4. Sprinkle with corn.
  5. Top with 1/3 of the chicken.
  6. Sprinkle with cheese.
  7. Repeat with two more layers of tortillas, sauce, beans, corn, green onions, chicken, and cheese.
  8. Bake in the oven for 45-55 minutes until the cheese is melted and the dish cooked through.
  9. Top with cilantro, tomatoes and black olives then serve. Ole!
    Chicken Enchilada Casserole with Red Sauce
Red Sauce
  1. Place your oven racks to the top of the oven (about 6 inches away from the broiler) and heat to a low broil.
  2. Line a baking sheet with foil and place the onion slices and garlic on the sheet and drizzle with olive oil.
  3. 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.
  4. Peel the garlic when it has cooled.
  5. Wearing rubber gloves remove the stem tops, and cut the length of each chili and remove the veins and seeds.
  6. Heat up a large skillet on a high heat, turn on the exhaust fan and open your windows.
  7. 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.
  8. 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.
  9. Drain the chilies.
  10. Put the onions, garlic, chilies, oregano, cumin and broth into the blender and puree, (in batches).
  11. Heat a large skillet on medium high and add the olive oil, you want it hot but not smoking.
  12. 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.