California-Style Cheesy Enchilada Casserole
- Yield servings
- 12 corn tortillas
- 1 1/2 to 2 cups prepared enchilada sauce
- 4 cups 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
- 1 cup roasted skinless chicken, cut into bite-size pieces tossed with about 2 teaspoons enchilada seasoning
- 1 cup canned pinto beans, drained well, seasoned with 1/2 teaspoon each of ground cumin and garlic powder
- 1/3 cup each canned kernel corn, sliced black olives, and mild green chilies, well drained
- 2 tablespoons cilantro, minced mixed with 2 green onions, sliced
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup Real California half-and-half, milk or evaporated milk
- 1/2 cup Real California sour cream
- 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.
- 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.
- For the third layer, spread the seasoned beans over the cheese-chicken layer.
- 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.
- 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.
- 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