or maybe Enchilada casserole? But if I call it that than we have to immediately break into the a rendition of “Desperado” – replacing the word “Desperado” with “Enchilada.” What! You are not familiar with the 1973 soft rock hit by The Eagles?! Well give it a listen here. You won’t regret it.
Anyway I digress…Back to dinner.
I simply diced up a small onion, cut 2 small chicken breasts into small pieces and browned them in a pan with oil. ( or butter or whatever you like) Prior to going into the pan, I coated the chicken pieces in little mixture made with 2-3 three tablespoons of AP flour mixed with 1/2 tsp -1 tsp each of these ground spices: cumin, chili powder, salt/pepper, oregano, and a little smoked paprika. (Kinda like you might coat stew beef pieces in seasoned flour before browning them.) Once everything was browned and getting delicious I “de-glazed” the pan with a small amount of warm water and some healthy dashes of hot sauce. This formed a small bit of a thick sauce. ( add some more water if you need to) Turn off the heat and add 1 regular size can of drained black beans.
Now the assembly: Spray an oven proof dish with non-stick spray, coat your flour tortilla by dipping it into a bowl of enchilada sauce** and place it as the first layer. Be generous with the sauce on the tortilla. Now spoon some of the saucy chicken and bean mix on top, add a thin slice or two of your favorite cheese (I used Munster) or a small handful of shredded. Top with another coated tortilla and repeat. End with a tortilla on top, pour the rest of the enchilada sauce over the top and down the sides and top with a little more cheese. ( I switched to a handful of shredded for the top.)
A couple stray black beans got on top!
Now bake covered in a preheated 375 degree oven for about 25 mins, uncover and bake another 10-15 mins till browned, bubbly and extra sauce around edges seems thicker. Like all lasagna this will cut and taste better if allowed to cool a bit at first. (Will somebody help convince my husband?!) Or better yet cool completely, cover and freeze for another time or reheat later and bring this to your next potluck party!
I made mine using 2 quite small chicken breasts and 6 small tortillas as I was practicing cooking for two instead of my usual 10 but this could easily be made in a huge batch!
** Enchilada sauce can be made easily using a recipe such as this one. Or you can purchase it in cans/jars in the supermarket. Try the “ethnic” aisle or wherever the taco kits are sold in your store.
I used about 1 cup +/- Any extra sauce can always be frozen and later thrown into soups ( spicy tomato soup!) or used as a marinade or glaze for meat or veggies.
Waiting for it to cool a bit before cutting into it!