Enchilada Casserole

Oh friends!  I am so excited about this one!  

Do you like authentic-tasting Mexican food?  Will and I are always on the hunt for good Mexican food, not just okay, but good Mexican food.  This is it!  I really wonder if the guajillo pepper is one that the Hispanic families I used to visit used a lot in their cooking.  Those families, when I entered their home, would insist I taste what was on their table.  Yes please!  This red sauce is reminiscent of that flavor.

The red sauce is an adaptation from a recipe I tried recently, Chilaquiles.  I think it is defiinitely my replacement for the red enchilada sauce in a can.  The chicken mixture I dreamed up on my own.  I am so proud of this chicken mixture!  I am looking for ways to incorporate this more.  This recipe was going to be traditional enchiladas (red sauce, chicken mixture rolled into their tortillas, red sauce and topped with cheese), but I was running low on time, so I turned it into a casserole.  I admit, because I made this one up, I would love to know if you try this one.  It really is good and it really is easy!!  (TRY the Guajillo peppers!!  They are in the bright yellow and clear bags, dried peppers.  They are not spicy, just flavor-filled.)

For the red sauce:
- 3 dried Guajillo peppers
- 1 can fire roasted tomatoes (fresh tomatoes would be awesome too!)
- 1 cup chicken broth
- 1/3 white onion, chopped
- 1 large garlic clove, pressed
- a little (about 1/4 cup) fresh or (about 1/2 tbsp) dried cilantro

Broil the peppers about 90 seconds per side.  Then combine all ingredients in the blender.  Pour from blender into sauce pan.  Heat over medium heat.  Then allow to simmer while making the chicken mixture.

For the chicken mixture:
- 2/3 white onion, sliced in thin rings or strips
- 2 garlic cloves, pressed
- 2/3 - 3/4 can black beans
- 1/2 cup chicken broth
- 2 chicken breasts, cooked and shredded
- salt to taste

Heat a tablespoon or two of olive oil in a saute pan.  Add the onions and garlic.  Saute until soft (maybe 4-5 minutes).  While sauteing the onions and garlic, blend the black beans with the chicken broth.  Add the bean puree and the shredded chicken to the pan.  Heat over medium heat.  Then reduce to simmer.

Putting Together Casserole:
- red sauce
- chicken mixture
- 8 corn tortillas, roughly chopped
- 1/2 cup shredded cheese (Cheddar, Manchego or favorite Mexican food cheese)

Layer a little red sauce, then chicken mixture, and chopped tortillas.  Repeat.  Top with a little red sauce and cheese.  Bake at 350 uncovered for 15 minutes.  Then uncover and bake 5 more minutes.

I forgot to take the finished picture!  Whoops!  I'll add it if I take it layer. Notice we had one for that night and one for the freezer.  Love those!

What do you think?