Black Bean Chicken Enchilada Casserole, Beef Enchiladas and Enchilada Sauce

Not a fan of casseroles that feature "cream of..." Many recipes call for two cans of the stuff, and it is so salty and unhealthy. Plus DH is lactose intolerant so he doesn't really appreciate that type of casserole very much. Well we can't always cater to him (and more often don't want to skip the dairy) - anyway, that is what those pills are for. Still, besides not being good to him, there's alot he just doesn't like. It's never fun to make something only to have him whine "I don't like this!" We are SO not going there with this casserole. I have made it often enough that I almost have it memorized. Almost. My recipe cards are looking very worn - the way I wish all of them were. That makes them keepers. I never kept canned enchilada sauce on hand before I found this recipe. So the first time I made it I cannibalized the sauce out of another recipe. The sauce recipe makes a ton, so I usually make a double batch of casserole (no fun to in-half the sauce - plus we love it). DH cannot gracefully eat it with the sour cream cooked in, so I wait until after the whole thing is cooked and add it to individual portions. The beef enchiladas are excellent as well. Once I didn't read my card very well and made it like the chicken casserole version - layered everything instead of making individual enchiladas in a row in the pan. That turned out great too, so probably you could do it either way with either recipe. Options! Love having options!
I have also done it make-ahead with excellent success. An entire casserole takes a long time to thaw, and though I'm sure that would work perfectly, I make the recipe up to the point of having a seasoned chicken-bean-green chili mixture and throw that in the freezer. I also make the sauce (or make sure I have canned sauce). The sauce keeps for a long time in the refrigerator - more than a week at least. So then when I want to make the casserole I whip the filling out of the freezer, thaw it in the microwave, grab my sauce, assemble and bake. That's one of those 15 minute meals (plus baking time which doesn't count since you don't even need to check it) - providing you did the prep work beforehand. So there you have it, enchilada sauce that can be used for chicken or beef enchiladas. Plus freezer meals for next time, or at least supper will be happy tonight!

From a Pinterest Pin, as best I can guess the original came from here.

Black Bean Chicken Enchilada Casserole

2 Cups Chicken, Cubed
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/2 tsp. Minced Garlic
1 (4 oz.) Can Green Chilis, Drained
2 Tbs. Cilantro
1 (15 oz.) Can Black Beans, Rinsed
1 (10 oz.) Can Red Enchilada Sauce  OR half recipe Enchilada Sauce
8 oz. Sour Cream
8 (6 inch) Corn Tortillas
2 Cups Mexicheese or Colby Jack or Cheddar or a combo of these

Preheat oven to 375. Saute chicken with garlic, cumin, and coriander, till no longer pink. Add cilantro, beans, and peppers. Heat through. Spread half the enchilada sauce in a greased 9x13 pan. Place 4 tortillas over top. Spread half the chicken mixture over tortillas, then half the cheese and half the sour cream. Repeat layers: enchilada sauce, tortillas, chicken mix, but reserve the remaining cheese and sour cream. Cover the casserole, bake 30 minutes. Remove the cover, and the cheese and sour cream, bake 5 more minutes or until cheese is melted. Serve immediately.


I have no idea where this came from any more. It was written out by me a long time ago from some internet search or other and I didn't write down the source. This is a nice pic, and the recipe is pretty much the same except for the sauce.

Beef Enchiladas

Enchiladas:
1 Lb. Hamburger
1 Medium Onion
2 Tbs. Flour
1 Tbs. Chili Powder
1 tsp. Salt
1 tsp. Minced Garlic
1/2 tsp. Ground Cumin
1/4 tsp. Ground Sage
1 (14.5 oz.) Can Stewed Tomatoes
Tortillas
Cheese

Red Enchilada Sauce:
6 Cloves Garlic, Minced
1/3 Cup Butter Or Margarine
1/2 Cup Flour
1 (14.5 oz.) Can Beef Broth
1 (15 oz.) Can Tomato Sauce
2 Tbs. Chili Powder
2 tsp. Ground Cumin
1 tsp. Ground Sage
1/2 tsp. Salt

Brown beef and onion together. Add flour and seasonings. Stir in tomatoes, bring to a boil. Reduce heat, cover and simmer 15 minutes. To make sauce: sauté garlic in butter. Stir in flour, then broth. Bring to boil, cooking 2 minutes longer, stirring constantly. Add tomato sauce and seasonings. Heat through. Pour 1 & 1/2 cups sauce in a 9x13. Spread 1/4 cup beef mixture down the center of a tortilla. Top with cheese. Roll up tight, place seam side down in prepared pan. Repeat until pan is full. If desired, may pour additional sauce over enchiladas. Cover with foil, bake 350 for 30 to 35 minutes. Sprinkle with cheese, bake another 5-10 minutes till cheese is melted.