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California-Style Cheesy Enchilada Casserole

California-Style-Cheesy-Enchilada-Casserole-Relish.jpg
California Milk Advisory Board
http://pgoarelish2.files.wordpress.com/2012/05/california_style_cheesy_enchilada_casserole.jpg?w=100
  • Yield: servings

Ingredients

Casserole:
12 corn tortillas
1 1/2 to 2cups prepared enchilada sauce
4cups shredded Real California Mexican cheese blend or 1 cup each of shredded Real California Monterey Jack, Real California Cheddar, Real California Jalapeño Jack and crumbled Real California Cotija cheeses
1cup roasted skinless chicken, cut into bite-size pieces tossed with about 2 teaspoons enchilada seasoning
1cup canned pinto beans, drained well, seasoned with 1/2 teaspoon each of ground cumin and garlic powder
1/3cup each canned kernel corn, sliced black olives, and mild green chilies, well drained
2tablespoons cilantro, minced mixed with 2 green onions, sliced
Sauce:
2 eggs
1/2teaspoon salt
1/2cup Real California half-and-half, milk or evaporated milk
1/2cup Real California sour cream

Instructions

  1. Preheat oven to 350F. 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 of enchilada sauce on bottom of casserole. Top with 4 tortillas, overlapping them. Cover tortillas with 6 more tablespoons of enchilada sauce.
  2. Assemble second layer by mixing chicken with 3 cups of the shredded California cheese, reserving the one-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.
  3. For the third layer, spread the seasoned beans over the cheese-chicken layer.
  4. For the fourth layer, overlap 4 tortillas and cover with 6-8 more tablespoons of enchilada sauce. Cover with corn, olives and chilies. Top with remaining cheese-chicken mixture.
  5. For final layer, cover filling with 4 overlapping tortillas, then spread 6 tablespoons of enchilada sauce over them. Pour cooking sauce over casserole. Top these with remaining cup of shredded cheeses. Let rest for at least 30 minutes.
  6. Bake for 50 to 60 minutes, or until bubbling. Remove and rest for 10 minutes before cutting. If baking after setting in the refrigerator, allow an extra 10-15 minutes cooking time. Sprinkle with cilantro and green onions and serve with lime wedges and sour cream.

Recipe courtesy of the California Milk Advisory Board

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