Enchilada Casserole

When I started cooking in a Dutch oven I looked for meals that were flavorful and filling. There had to be enough to go around and make everyone happy. This is one of those meals! It has so much flavor and makes a large pot full of goodness. You can’t go wrong when you take the lid off this dish, everyone will love it!

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Enchilada Casserole 

1 cup rice, cooked
1/4 cup olive oil
3 cups diced fresh tomatoes
3 cloves garlic, minced
1 large onion, diced
4 tsp. chili powder
2 tsp. paprika
2 tsp. cumin
2 c chicken, cubbed
salt & pepper
1 can pinto beans, 15 oz., drained and rinsed
1 can kidney beans, 15 oz., drained and rinsed
1 jar salsa Verde, 16 oz.
12 corn tortillas
1 can corn, 11 oz., drained
1 1/2 lbs. cheddar jack cheese

  Enchilada Sauce
2 T olive oil
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1 T chopped garlic
2 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
1 chicken bouillon cube
salt and pepper
1 T flour
1/2 c chicken stock
1 can tomato sauce, 15 oz.

In a hot dutch oven heat oil and add tomatoes, garlic and onions. cook for 3 – 4 minutes, then add 2 T chili powder, 1 tsp. paprika and 1 tsp. cumin, cook for another couple of minutes. Transfer tomato mixture to another bowl and set aside.

Next add the chicken, salt and pepper with remaining 2 T chili powder, 1 tsp. paprika and 1 tsp. cumin. Stir and cook until browned and tender . Add 1 cup of water and stir to make a sauce. Add beans, stir, pour into a separate bowl and set aside.

To assemble, pour half of the salsa Verde into the Dutch oven. Top with half the corn tortillas, over lapping the edges. (I like to fry mine in a little oil to soften them up a little.) Next layer the rice covered by the tomato mixture, corn and chicken / bean mixture. Next layer half the cheese and half the enchilada sauce topped with the remaining tortillas. Pour over the remaining salsa, enchilada sauce and cheese.

Bake with 8 charcoal on the bottom and 16 on top for 45 minutes. Serve with sour cream and cilantro if desired.

Sauce: Heat oil in a medium pan and add pepper, onion and garlic, cook 2 minutes. Add spices and continue to cook until fragrant. Stir in flour, cook one minute and add broth, stir and allow to thicken. Add tomato sauce and 1 1/2 cups water, simmer and let reduce by a third. Allow to cool a little and blend with an immersion blender until smooth.

Source:  Adapted from Pioneer Woman

Enchilada Casserole
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
When I started cooking in a Dutch oven I looked for meals that were flavorful and filling. There had to be enough to go around and make everyone happy. This is one of those meals! It has so much flavor and makes a large pot full of goodness. You can't go wrong when you take the lid off this dish, everyone will love it!
Ingredients
  • 1 cup rice, cooked
  • ¼ cup olive oil
  • 3 cups diced fresh tomatoes
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 4 tsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. cumin
  • 2 c chicken, cubbed
  • salt & pepper
  • 1 can pinto beans, 15 oz., drained and rinsed
  • 1 can kidney beans, 15 oz., drained and rinsed
  • 1 jar salsa Verde, 16 oz.
  • 12 corn tortillas
  • 1 can corn, 11 oz., drained
  • 1½ lbs. cheddar jack cheese
  • Enchilada Sauce
  • 2 T olive oil
  • ¼ cup red bell pepper, diced
  • ¼ cup onion, diced
  • 1 T chopped garlic
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. cayenne pepper
  • 1 chicken bouillon cube
  • salt and pepper
  • 1 T flour
  • ½ c chicken stock
  • 1 can tomato sauce, 15 oz.
Instructions
  1. In a hot dutch oven heat oil and add tomatoes, garlic and onions. cook for 3 - 4 minutes, then add 2 T chili powder, 1 tsp. paprika and 1 tsp. cumin, cook for another couple of minutes. Transfer tomato mixture to another bowl and set aside.
  2. Next add the chicken, salt and pepper with remaining 2 T chili powder, 1 tsp. paprika and 1 tsp. cumin. Stir and cook until browned and tender . Add 1 cup of water and stir to make a sauce. Add beans, stir, pour into a separate bowl and set aside.
  3. To assemble, pour half of the salsa Verde into the Dutch oven. Top with half the corn tortillas, over lapping the edges. (I like to fry mine in a little oil to soften them up a little.) Next layer the rice covered by the tomato mixture, corn and chicken / bean mixture. Next layer half the cheese and half the enchilada sauce topped with the remaining tortillas. Pour over the remaining salsa, enchilada sauce and cheese.
  4. Bake with 8 charcoal on the bottom and 16 on top for 45 minutes. Serve with sour cream and cilantro if desired.
  5. Sauce: Heat oil in a medium pan and add pepper, onion and garlic, cook 2 minutes. Add spices and continue to cook until fragrant. Stir in flour, cook one minute and add broth, stir and allow to thicken. Add tomato sauce and 1½ cups water, simmer and let reduce by a third. Allow to cool a little and blend with an immersion blender until smooth.

 

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