Enchilada Casseroles Recipe

Sauté aromatics

Heat 4 tablespoons cooking oil in a large sauté pan over medium heat. Add 2 cups chopped onion and sauté 5–7 minutes until translucent. Add 6 tablespoons minced garlic and cook 1 minute until fragrant.

Finish chicken

Add 10 cups cooked shredded chicken to the pan and stir to combine. Season with 2 tsp cumin, 1 tsp oregano, 3 tsp salt and 1 tsp black pepper. Add 1 cup chicken broth to moisten and simmer 5 minutes until flavors meld. Remove from heat and keep warm.

In a large heavy skillet over medium-high heat, brown 6 lbs ground beef, breaking up with a spoon. When beef is nearly cooked, add 2 cups finely chopped onion and sauté 5 minutes until softened. Add 4 tablespoons minced garlic, 3 tbsp chili powder, 2 tsp cumin, 2 tsp salt and 1 tsp black pepper. Stir in 2 cups tomato sauce and simmer 8–10 minutes until slightly thickened. Drain excess fat if needed and keep warm.

Soak chiles

Place 12 dried chiles in a bowl and cover with 8 cups hot water. Let soak 20–30 minutes until softened. Reserve soaking liquid.

Blend sauce

Drain chiles (reserve 1–2 cups soaking liquid). In a blender, combine softened chiles, 2 cups roughly chopped onion, 8 tablespoons garlic, 4 cups chicken or vegetable broth, 1 tsp cumin, 1 tsp oregano and 2 tsp salt. Blend until very smooth, adding reserved soaking liquid a little at a time as needed for a smooth puree.

Finish sauce

Heat 4 tablespoons vegetable oil in a medium saucepan over medium heat. Carefully pour blended chile puree into the pan and simmer 10–12 minutes, stirring occasionally. Adjust seasoning with additional salt to taste and add up to 1 cup more broth if sauce is too thick. Keep warm.

Preheat oven to 350°F (175°C). Lightly oil or spray full-size catering pans (two full trays) or one large sheet pan for a full casserole; for small casserole use a 9x13-inch pan. Warm tortillas briefly on a griddle or in the oven wrapped in foil (5–7 minutes) to make them pliable so they don't crack when layered.

Spread about 2 cups of red chile sauce evenly over the bottom of each full-size catering pan (for two pans divide sauce accordingly). Place a single layer of corn tortillas (about 12–15 tortillas per layer depending on pan size) over the sauce to cover the bottom.

Spoon a thin, even layer of the chosen filling (chicken or beef) over the tortillas — about 2 cups filling per layer for each full pan — then sprinkle a generous handful (about 8 oz) of combined cheddar and Monterey Jack cheese over the filling. Drizzle about 1 cup red chile sauce over the cheese to keep layers moist.

Repeat layering (tortillas, filling, cheese, sauce) 4–5 times depending on pan depth. Finish with a final layer of tortillas topped with remaining sauce (about 2–3 cups) and the remaining shredded cheeses evenly distributed on top so cheese covers the surface.

For small casserole (serves 8–10): Use same ratios scaled down: ~40 tortillas, 3–4 cups filling total, 2–3 cups shredded cheese, and 2–3 cups sauce. Assemble in a 9x13-inch pan with 3–4 layers.

Cover pans tightly with foil and bake in preheated 350°F oven for 30 minutes. Remove foil and bake an additional 10–15 minutes until cheese on top is melted and bubbly and edges are lightly browned.

Remove from oven and let rest, uncovered, 10–15 minutes to allow the casserole to set for easier slicing and serving.

Cut casserole into portions (full tray: 20–25 pieces; small: 8–10). Garnish each portion with chopped cilantro, sliced green onions, diced tomatoes, a dollop of sour cream, crumbled queso fresco and pickled jalapeños as desired. Serve hot.

Replace red chile sauce with 4 cups salsa verde (or combine 2 cups red and 2 cups verde for a mixed casserole). Proceed with the same assembly and bake instructions.