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:

Red Enchilada Sauce Ingredients:


Chicken Enchilada Casserole Instructions:

  1. Shred chicken and mix with onion, pepper, carrot, 2 cups of cheese and spices.
  2. Combine all ingredients and place in an oiled Pyrex dish.
  3. Cover with remaining sauce and cheese. (Can cover and freeze at this point.)
  4. To serve, cover and heat in 325 degrees oven until steaming. Serve with avocados, cultured cream and salsa.

Red Enchilada Sauce Instructions:

  1. 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.
  2. Meanwhile, sauté onion in olive oil. Add cumin and cook stirring constantly, until well amalgamated into the oil.
  3. Add stock and chilies. Bring to a boil, skim and reduce heat to a simmer.
  4. Whisk in garlic, vinegar, and tomato paste. Simmer covered for about 45 minutes.
  5. Pass the sauce through a food mill (I used the food processor). 
  6. 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