Cheesy Red Chicken Enchilada Casserole

Preparation

Instead of rolling individual enchiladas, this easy casserole instead layers filling and tortillas like a lasagne. A homemade sauce made with dried chilies and a touch of apple cider vinegar to add a little tang coats shredded rotisserie chicken and beans for a protein-packed meal. We use chicken here, but you can swap in shredded beef, pork, or a meat substitute, instead.

1. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan over medium, toast dried chilies, rotating occasionally, until slightly puffed, pliable and darkened in spots, 2 to 3 minutes. Add 1 quart/1 L water, bring to a simmer, and cook, using tongs to turn chilies occasionally, about 5 minutes. Remove from heat, cover and set aside to soak until completely softened, about 15 minutes.

2. Transfer chilies to blender and discard soaking water. Add stock, onion and garlic and blend on high until very smooth. Pour through a fine-mesh strainer set over a medium bowl, pressing down on solids. Set aside.

3. Clean and dry pan. Heat oil in pan over medium heat. Add cumin and coriander and cook, stirring constantly, until toasted, about 1 minute. Add tomato paste and cook, stirring constantly, until slightly darkened, about 1 minute. Pour sauce from blender into pan, add vinegar, oregano and 2 teaspoons salt. Stir to combine, bring to a simmer, and cook, stirring occasionally, until flavors deepen, about 10 minutes. You should have about 2 cups sauce; set aside.

4. Position a rack in upper third of oven and preheat to 375°F/190°C. Grease inside of a HexClad 7” x 10” Hybrid Roasting Pan with oil and set aside.

5. In a large bowl, stir together chicken, black beans, ¾ cup/85 grams Mexican cheese blend and ½ cup/120 ml enchilada sauce; set aside.

6. Spoon ½ cup/120 ml sauce in bottom of prepared pan. Top with 6 tortillas, overlapping them as necessary to cover bottom. Top with half of chicken mixture, ¾ cup/85 grams cheese and ½ cup/120 ml sauce. Repeat with a second layer of 6 tortillas, remaining chicken mixture, and ¾ cup/85 grams cheese. Top with remaining 6 tortillas. Spread remaining sauce overtop and sprinkle with remaining ¾ cup/85 grams cheese.

7. Bake until cheese on top is melted and browned in spots, about 25 minutes. Let sit for 10 minutes, then top with cotija, avocado, red onion and cilantro. Serve immediately with sour cream. 

MAKE AHEAD TIPS

Refrigerate the enchilada sauce in an airtight container for up to 5 days or freeze for up to 6 months.

NOTES

This recipe yields about 2 cups/475 ml of homemade enchilada sauce, but you can substitute a  20-oz/570-gram can of red enchilada sauce instead. It yields just slightly more sauce at 2¼ cups/530 ml which will make for a slightly saucier (but still delicious) casserole.