Um, well we found a new favorite meal. Seriously, my husband and I fought over the last slice;
It was that good.
It all started with me wanting to make enchiladas. I prefer the green sauce, I mean I make everything with it, especially enchiladas. Until one day, while biting into the delicious chicken filled tortilla slathered with that yummy green sauce, my husband asks "hey, do you think we can use red sauce next time, I like it more". WHAT?! Oh the things you learned when married.
But I don't like the red sauce that comes in the can. No matter what brand, so I started my hunt for a good homemade one; Thanks to gimmie some oven. I found it.
This sauce is good. No, not good. This sauce is amazing. And SO EASY to make.
So I now had my perfect sauce. Now to the enchiladas.
But wait, I was running out of time that busy night to take the time to slather and roll each tortilla shell, so what did I do. I layered it and made a casserole.
Genius. I know.
So viola. You get this delicious beauty.
Simple. Easy. and mouthwatering-delicious.
Enjoy!
Ingredients:
Sauce
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock
Casserole
6-8 corn tortillas
2 cups of cheese any flavor (we used Kraft Mexican mix), separated.
3 chicken breasts-cooked and shredded.
1 can black beans (rinsed)
Directions:
Start the sauce: Heat the oil in a small sauce pan over medium high heat. Add flour and stir together quickly. Once mixed well pour in the chicken broth and whisk together until no lumps remain. Add in the rest of the spices and stir until well combined. Now, let simmer for 10-15.
Use immediately or store in an air tight container for up to 14 days.
Once the sauce is done: Preheat oven to 3Spread a nice layer on bottom of a baking dish.
Lay a base of tortillas on-top of the sauce, then some cheese, all the chicken, all the beans, and then more cheese--leaving some leftover for the top. Pour sauce all over layered mixture--leaving some for the top.
Lay a top layer of tortillas over the chicken and beans and pour the rest of the sauce on top then sprinkle with remaining cheese.
Bake uncovered for 20min, until cheese is melted and bubbly.
Let cool for 5-10 min.
Dive in!
