Chicken Enchilada Casserole with Red Enchilada Sauce
This recipe is a family favorite! Because it makes for great leftovers and can be frozen for up to 6 months, I always double each batch.
Serves at least 6-8
Red Enchilada Sauce By: Nourishing Traditions Cookbook by Sally Fallon (WAPF)
Chicken Enchilada Casserole Ingredients:
- Cooked meat from 2 whole chickens that was used to make chicken stock
- 2 medium onions, finely chopped
- 2-4 small green peppers, hot or mild, seeded and finely chopped
- 2 carrots, peeled and grated
- 1/2 teaspoon cayenne pepper
- 2 teaspoons oregano
- 1 tablespoon ground cumin
- 3 cups grated raw Monterey Jack Cheese
- 8 cups red enchilada sauce (recipe below)
- sliced avocados, for garnish
- creme fraiche or piima cream, for garnish
- salsa, for garnish
Red Enchilada Sauce Ingredients:
- 4 ounces whole dried New Mexico or Ancho chilies or 1 pimento chili
- ½ cup extra virgin olive oil
- 1 medium onion, finely chopped
- 1 tsp. ground cumin
- 2 c. beef or chicken stock (I used chicken)
- 3 cloves garlic, peeled and chopped
- 2 small cans tomato paste
- 1 tablespoon red wine vinegar
- sea salt
Chicken Enchilada Casserole Instructions:
- Shred chicken and mix with onion, pepper, carrot, 2 cups of cheese and spices.
- Combine all ingredients and place in an oiled Pyrex dish.
- Cover with remaining sauce and cheese. (Can cover and freeze at this point.)
- To serve, cover and heat in 325 degrees oven until steaming. Serve with avocados, cultured cream and salsa.
Red Enchilada Sauce Instructions:
- Clean the dried chilies by removing the stem and seeds. Be sure to wear rubber gloves for this process and be careful not to touch any part of your face.
- Meanwhile, sauté onion in olive oil. Add cumin and cook stirring constantly, until well amalgamated into the oil.
- Add stock and chilies. Bring to a boil, skim and reduce heat to a simmer.
- Whisk in garlic, vinegar, and tomato paste. Simmer covered for about 45 minutes.
- Pass the sauce through a food mill (I used the food processor).
- Please Note: This sauce can be made in large batches and frozen, which is what I always do. I usually double or triple the recipe and freeze the remaining sauce.
Recipe by Season Johnson at https://www.seasonjohnson.com/chicken-enchilada-casserole-with-red-enchilada-sauce/