Enchilada Casserole

Enchilada Casserole

My family recently started buying whole grain corn tortillas at home and we may never go back to soft flour tortillas.  I love the taste and the texture it adds.  I found this recipe on one of my favorite clean eating blogs (100 days of real food).  The original recipe calls for chicken but the first time I made it I used leftover pulled pork and the second time I made it I used leftover taco meat.  Both were so delicious.  The recipe as stated makes 2- Square pans of casserole but you could put it in a larger pan and make one.  The second pan you freeze for later use.  I love having something like this in the freezer so I can just thaw it out on a day I don’t want to spend a lot of time in the kitchen.

Enchilada Casserole

Ingredients

  • 12 whole grain corn tortillas
  • 1 rotisserie chicken (shredded) or 1 1/2 pounds of ground beef (cooked)
  • 1 cup cooked brown rice
  • 1 cup frozen corn kernels
  • 3 Tablespoons organic tomato paste
  • 2 1/2 teaspoons chili powder (divided)
  • 1 teaspoon ground cumin
  • 3 cups organic tomato sauce
  • 1-2 teaspoons cayenne pepper (depending on spice level)
  • 1/2 ground cinnamon
  • 2 cups monterey jack cheese
  • Toppings: Sour cream, cilantro, avocado or guacamole

Instructions

  1. Preheat oven to 275 degrees.
  2. Wrap tortillas in foil and warm in the oven until you are ready for them.
  3. Place meat in large bowl with 3 tablespoons tomato paste, 1/2 cup grated cheese, rice, frozen corn kernels, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
  4. For the sauce: combine 3 cups tomato sauce, cayenne pepper, cinnamon, 1 1/2 teaspoon chili powder and heat through keep warm until needed.
  5. Remove tortillas from oven and switch broiler to high.
  6. Using two separate square or round baking dishes layer ingredients in the following order: 1. Sauce (a little on the bottom of each pan), 2 tortilla layer (2 for each pan), 3: About a quarter of the meat for each dish, 4: sauce, 5: another tortilla layer, 6: divide remaining meat for each dish, 7: another tortilla layer, 8: the last of the sauce, 9: grated cheese on top.
  7. For the extra casserole, you can cover it, label and freeze until ready to eat. Defrost it when you are ready and start with the last step of broiling it.
  8. Put the casserole under the broiler and broil for about 5 minutes or until heated through.
  9. Serve with toppings.
http://www.crumbsandchaos.net/2013/02/enchilada-casserole/

 

This post is linked to Taste and Tell Thursdays, What’s Shakin’, Weekend Potluck, I’m Lovin’ It 

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