“Una De Cada” Enchilada Casserole

“Una De Cada” Enchilada Casserole

recipe image

Ingredients:

  • For the enchilada sauce:
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped Vidalia or other sweet onion
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 clove garlic, grated on a rasp or finely minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1 28-ounce can crushed tomatoes
  • 3/4 cup beef broth
  • For the beef layer:
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red bell pepper
  • Kosher salt
  • 3 cloves garlic, grated on a rasp or finely minced
  • 1 pound 85 percent lean ground beef
  • 1/2 to 1 teaspoon onion powder
  • 1/2 to 1 teaspoon dried thyme
  • 1 packet (about 1/4 teaspoon) Sazon seasoning
  • 2 Roma tomatoes, seeded and chopped
  • 1/4 cup beef broth
  • Freshly ground black pepper
  • For the chicken layer:
  • 1 rotisserie chicken, skin and bones discarded, meat shredded
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • For the casserole:
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded pepper jack cheese
  • 20 to 24 six-inch corn tortillas, cut in half







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