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Cheesy Enchilada Casserole




Source of Recipe


by Marsha, from California Milk Advisory Board


List of Ingredients




COOKING SAUCE:
2 eggs
½ teaspoon salt
½ cup half and half, milk or evaporated milk
½ cup sour cream

CASSEROLE:
Spray vegetable oil
12 corn tortillas
2 cups prepared enchilada sauce
4 cups shredded Mexican cheese blend or 1 cup each shredded Monterey jack, cheddar, jalapeno jack and cotija cheeses

1 cup roasted skinless chicken, cut into bite-size pieces and tossed with about 2 teaspoons enchilada seasoning

1 cup canned pinto beans, drained well, seasoned with ½ teaspoon each ground cumin and garlic powder

1/3 cup each canned kernel corn, sliced black olives and mild green chiles, well drained

2 tablespoons cilantro, minced and mixed with 2 green onions, sliced

Recipe



Preheat oven to 350 degrees. Place all cooking sauce ingredients in a bowl and whisk together. Set aside for use.

Spray casserole dish with vegetable oil. Assemble first layer by spreading about 6 tablespoons enchilada sauce on bottom of casserole. Top with 4 tortillas, overlapping them. Cover tortillas with 6 more tablespoons enchilada sauce.

Assemble second layer by mixing chicken with 3 cups shredded cheeses, reserving the fourth cup of cheese for later use. Layer half this mixture over the tortillas. Set aside the other half of cheese-chicken mixture for another layer.

For the third layer, spread the seasoned beans over the cheese-chicken layer.

Repeat second and third steps, using the remainder of the cheese-chicken mixture. Cover layers with corn, olive and chili mixture.

For final layer, cover filling with 4 overlapping tortillas, then spread 6 tablespoons of enchilada sauce over them. Pour cooking sauce over casserole. Top this with remaining cup of shredded cheeses. Let rest for at least 30 minutes.

Bake for 50-60 minutes or until bubbling. Remove and let casserole rest for 10 minutes before cutting. If baking after setting in the refrigerator, allow an extra 10-15 minutes cooking time. Just before serving, sprinkle with cilantro and green onions and serve with lime wedges and sour cream.

Nutrition facts per serving: 480 calories, 28 g fat (15 g saturated fat), 25 g protein, 130 mg cholesterol, 960 mg sodium, 5 g fiber and 32 g carbohydrates.