Enchilada Casserole Recipe

Prepare protein

If using roast pork, shred cooked pork until you have 4 cups. If using chicken, poach or roast chicken breasts or thighs, then shred to measure 4 cups. Season shredded meat with 1/2 tsp salt and 1/2 tsp black pepper and set aside.

Prepare onions

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Remove from heat and set aside.

Soften tortillas

In a wide skillet, heat remaining 2 tablespoons oil over medium heat. Working 3–4 at a time, briefly fry each corn tortilla for about 10–15 seconds per side until pliable but not crispy. Drain on paper towels and stack, or warm tortillas in a 250°F (120°C) oven covered with foil while assembling to keep pliable.

Assemble casserole layers

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish. Spread 1/2 cup of your chosen sauce (see chosen sauce directions below) evenly across the bottom. Place a single layer of 4 softened tortillas to cover the bottom (they can overlap). Sprinkle one-third of the sautéed onion, one-third of the shredded meat, and 1 cup of shredded cheese over the tortillas. Pour 3/4 cup sauce evenly over the layer. Repeat this layering two more times (tortillas, onion, meat, 1 cup cheese, sauce), ending with a top layer of 1 cup cheese.

Bake

Cover casserole loosely with foil and bake 20 minutes. Remove foil and bake until cheese is melted and bubbling and edges are lightly browned, about 10–12 more minutes. Let rest 10 minutes before cutting.

If using canned roasted green chiles, drain and chop. If using fresh roasted chiles, peel, seed, and chop. In a blender or food processor, combine the chopped green chiles and 1 cup chicken broth. Blend until mostly smooth; leave some texture if you prefer.

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tablespoons flour and cook 1 minute to form a roux. Gradually whisk in the remaining 1 cup chicken broth and the blended chiles until smooth.

Add 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, stirring occasionally, and cook 5–7 minutes until sauce thickens slightly. Taste and adjust salt. Use 1/2 cup warm sauce to spread on the casserole bottom and reserve remaining sauce (about 1 1/2 cups) to pour between layers as directed in assembly. If sauce is too thin, simmer 2–3 minutes longer; if too thick, thin with a splash of broth.

Remove stems and seeds from dried chiles. Place chiles in a bowl and pour 2 cups hot (not boiling) water over them. Let soak 15–20 minutes until softened. Reserve soaking liquid.

In a blender, add rehydrated chiles (drained but keep 1/2 cup of the soaking liquid), tomato paste, minced garlic, 1 cup of the beef/pork broth, 1 tsp cumin and 1 tsp oregano. Blend until smooth. If needed, add more soaking liquid or broth to reach a pourable consistency.

Heat 1 tablespoon oil in a saucepan over medium heat. Carefully pour blended chile mixture into the pan (it may sputter). Cook 4–5 minutes, stirring, then add the remaining 1 cup broth. Simmer 8–10 minutes until slightly thickened. Season with 1 tsp salt and adjust to taste. Use 1/2 cup to spread in the casserole bottom and reserve the remainder (about 1 1/2 cups) to pour between layers as directed in assembly.

When casserole has rested and been portioned, serve with a dollop of sour cream, a few radish slices, a squeeze of lime, and a sprinkle of chopped cilantro if desired.