Mar 23, 2016

Red Enchilada Casserole

Everyone has that one favorite dish that their loved one makes that they love. For me, my husband's homemade alfredo sauce and the salmon he makes gets me everytime. I use the same recipe for the alfredo sauce and it’s never the same. So whenever I get a request from my husband for my enchilada casserole it makes me smile. He swears it’s so delicious..I won’t argue with that!

First let me talk about why this is such a huge compliment to me. We’re both mexican food snobs. Growing up in California hasn’t helped us. We can give you a complex rating system for mexican food from the border to 70 miles north. It’s a wonderful curse :) So when he tells me he loves my enchilada casserole, you can see why it makes my heart smile.

Having made this dish over 23 times since meeting C, I have experimented. Some ingredients have stuck around and some we didn't miss when it wasn’t in the casserole.

So next time you want to make an easy dinner with tons of flavor, try this recipe out. It’s sure to please everyone.

This recipe makes 12 servings, if you want to make a smaller batch, just cut the amount of cheese and corn tortillas and use a smaller casserole dish. I generally use a standard 4 quart casserole dish that measures 15X10 inches. It’s just my husband and myself and usually this recipe leaves lots of leftovers for work lunches and after work snacks when he gets home from work.

Tip- Even if you cut the recipe in half, make sure to still use two cans of the enchilada sauce. I’ve found that if you have leftovers and you only use one can it will dry out.

2  12oz Cans of red enchilada sauce
1 can of black beans
4 cups of shredded cheddar cheese
3 cups of shredded mozzarella cheese
1 small Crushed tomatoes
3 small cans of green chillies
3 ½ cups of shredded chicken, four chicken breasts or 6 thighs  
18 regular sized yellow corn tortillas
1 Red Bell Pepper
1 Green Bell Pepper
I large white onion

Cook chicken breasts or thighs in slow cooker with large white onion, chicken broth, and water
Shred chicken with fork before layering in casserole
Pour some of enchilada sauce on bottom of casserole dish
Use corn tortillas to create a layer then top that layer with one layer of each ingredient until you need to repeat the process of layering the corn tortillas comes up again.
Once you get near the top of the dish cover the tortillas with the remaining amount of red sauce then cover with cheese.
Before you place in the oven put casserole dish on a baking pan in case of any spillage while it cooks.
Bake for 60 min at 350.
*my oven is quite finicky so just keep an eye on it the first time you make it.

This recipe and all recipes shared on Life + Splendor are always gluten free. Want more recipes, tips and tricks for your everyday life? Follow along and join the conversation on Instagram, Facebook and Snapchat! XO, Cristin

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