Wednesday, February 29, 2012

Corn Tortilla Mexican Casserole

Our family loves Mexican--in any form or fashion.
Working from a memory of a casserole we once had at small group, I made this one up last night.
First I created an enchilada sauce:
1/4 cup olive oil
2 T AP flour
2 cups chicken broth
1 can tomato sauce
1/4 cup chili powder
1/4 cup taco seasoning
1 t garlic powder
1/4 t cumin
(I borrowed heavily from this one.)
Heat oil in a large sauce pan. Add flour and stir until flour is slightly browned. Add all other ingredients and stir until thickened, about 6 minutes.
After that I added my
2 cans chicken (when I do it again I'll use chopped cooked chicken breasts)
1 can refried beans
1 can black beans
(Again, when I do this again I'll probably add some sauteed chopped red/yellow pepper and onions.)
Spray a 9 1/2 x 13 dish with nonstick cooking spray and layer
Corn tortillas
Enchilada mixture
Shredded Cheese
kind of like you're building a lasagna.
I fit in three layers of each last night, but next time I do it, I may try to make the layers thinner and fit in four.
Cook at 350 degrees until top layer of cheese is brown, 25-30 minutes.