It is a total winner. Everyone loved it - Emily, John and I. In fact, I had thirds. I really don't make many casseroles although I've been on the lookout for interesting one-dish recipes to add to my repertoire. This one has definitely made it into the rotation. Not only does it taste great, it's pretty easy to make and it is really healthy - brown rice, people! Black beans!
The Whole Enchilada (chicken, rice and black-bean enchilada casserole)
2 1/2 cups tomato sauce
1 1/4 cups salsa
4 tsp chili powder
3 tsp ground cumin
1 tsp dried oregano
2 cups each chopped, cooked chicken and cooked brown rice
1 can black beans, drained and rinsed (19 oz)
3/4 cup each diced carrots and diced red bell pepper
1/2 cup chopped green onions
2 tbsps each lime juice and chopped, fresh cilantro
12 6-inch corn tortillas
1 1/2 cups shredded sharp cheddar
sour cream to garnish
1. Combine tomato sauce, salsa, 2 tsp chili powder, 2 tsp cumin and oregano in a saucepan. Bring to boil. Reduce heat to low and simmer, covered, for 5 minutes.
2. Meanwhile, combine chicken, rice, beans, carrots, red pepper, onions, lime juice, cilantro, remaining chili powder and cumin in a large bowl and mix.
3. Spray 9 x 13 baking dish with non-stick cooking spray. Spread 1 cup sauce over bottom of dish. Arrange 6 tortillas over bottom, overlapping as necessary. Spoon another 1 cup of sauce on top. Top with 1/2 of chicken-bean mixture and 1/2 of cheese. Arrange remaining tortillas on top. Top with another 1 cup sauce, followed by remaining chicken mixture and remaining cheese. Spoon any remaining sauce on top.
4. Cover with foil and bake at 350F for 35 to 40 minutes, until bubbly and heated through. Let stand 5 minutes before serving. Serve topped with sour cream.
Serious yum! It makes a lot - enough to put some in the freezer.