Chicken Enchilada Casserole
This chicken enchilada casserole is an easy 5-ingredient meal; chicken, beans, sauce, tortillas, cheese, and that’s it.
A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.
1 lb Chicken breasts, boneless skinless
1 can Refried beans
6-8 Flour tortillas
2 cups Cheese
19 oz (roughly 2 ½ cups) Enchilada sauce
Cook the chicken by boiling a large pot of water cooking the chicken breasts in the water for about 30 minutes until cooked through, then shred the chicken with a couple of forks. Do this ahead of time.
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. So roughly 1 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce for each layer.
Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling. Allow to rest for at least 15 minutes before cutting and serving. Top with sliced green onions or cilantro, sour cream.
Click here to go to our Red Powder page
Trout with Fresh Herbs Wrapped in Corn Husks and Baked in Clay
This is a series of 4 recipes from the lunch I had last month at the Santa Fe School of Cooking. The menu was done by Lois Ellen Frank and Walter Whitewater. The food was just incredible! These recipes are published with Lois’s permission. Please scroll down the pages on our Blog to see all 4 recipes: Please enjoy!
Continue reading “Trout with Fresh Herbs Wrapped in Corn Husks and Baked in Clay”
Guajillo Chile Sauce
© By Lois Ellen Frank, Ph.D.
12 Guajillo Chiles, toasted, seeds and stem removed and broken into pieces.
1 cup toasted pumpkin seeds, (pepitas)
1 ½ cups water
Salt to taste Continue reading “Guajillo Chile Sauce”
Hand Harvested American Indian Wild Rice Sauté
© By Lois Ellen Frank, Ph.D.
1 Tablespoon olive oil
1 small onion, diced
6 shitake mushrooms, thinly sliced
6 crimini mushrooms, thinly sliced
½ cup corn kernels, fresh or frozen
2 cups cooked wild rice (see note)
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
fresh chives for garnish
Directions: Continue reading “Hand Harvested American Indian Wild Rice Sauté”
Sauteed Rainbow Chard
1 teaspoon olive oil
6 leaves rainbow chard, coarsely chopped, veins removed
2 cloves of garlic, finely chopped
1/4 teaspoon kosher salt
In a cast iron skillet over medium heat, heat the olive oil until hot but not smoking. Add the chard and garlic to the pan and stir.
Saute for 2 minutes or until greens are soft. Stir constantly to prevent burning. Add the salt, stir again and serve immediately.
Original recipe “Used with Permission”. © By Lois Ellen Frank”