• Tweet

We love to buy the enchilada bake casserole at Costco for a crowd, but at $5.99 a pound it just isn’t feasible for just the 2 of us. It doesn’t freeze well in my opinion, so it is so much better to make it from scratch. It’s easy to make from scratch and just plain comforting.

CHICKEN ENCHILADA BAKE serves 8

SAUCE see notes
1 small yellow onion, diced
FRESH ground sea salt and black pepper
1 1/2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon WONDRA flour
15 ounces tomato sauce
1 cup homemade chicken stock
2 cloves garlic, FINELY minced

• Preheat your oven to 350°.
• Spray a 9 by 13 inch baking dish with cooking spray and set aside.
• Heat 1 tablespoon oil over medium heat in a large skillet.
• Add diced onion and FRESH ground sea salt and black pepper.
• Saute 5 minutes until the onion is translucent.
• Add the garlic, sautéing 30 seconds more.
Sprinkle the chili powder and cumin on the onion.
• Whisk in the flour.
• Slowly whisk in chicken stock followed by the tomato sauce.
• Bring to a simmer and cook 5 minutes or so, stirring occasionally.
• Transfer the enchilada sauce to a blender and blend to make smooth if you’d like, but not absolutely necessary.
• Pour 1/2 cup of sauce into the bottom of the prepared baking dish.
• Pour 1/2 cup of enchilada sauce into the chicken mixture.


CASSEROLE
3 cups shredded rotisserie chicken
FRESH ground sea salt and black pepper
4.5 ounce can diced green chiles, drained
1/2 cup diced red and orange peppers
15 ounce can black beans, drained and rinsed
15 ounce can small pinto beans, drained and rinsed
1 can Green Giant Mexican corn, drained
12 corn tortillas, 6 inch
3 cups shredded Colby jack cheese, see notes

• In a bowl mix together the shredded chicken, salt, black pepper, green chiles, black beans, pinto beans and corn.

• Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
• Divide the chicken mixture in half.
• Add half of it to the top the tortillas in the pan.
• Top with 1 cup of cheese.

• Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture.
• Sprinkle with diced peppers.
• Pour any remaining sauce over the casserole and top with 2 cups of shredded Colby jack cheese.

• Bake uncovered for 25 minutes.
• Uncover and bake 15 minutes more until cooked through and cheese is melted and bubbly.


NOTES:

• You can replace this enchilada sauce recipe with two cups of store bought sauce.
• Shred your own cheese whenever possible to avoid the preservatives added to store bought.