Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
California-Style Cheesy Enchilada Casserole
Recipes
Ingredients:
For the casserole:
– 12 corn tortillas
– 1 1/2 - 2 cups prepared enchilada sauce
– 4 cups cups of shredded Real California Mexican cheese blend or 1 cup each of shredded Real California Oaxaca, Real California Cheddar, Real California Jalapeño Jack and crumbled Real California Cotija cheeses (Note - if you can't find Cotija, just increase by 1 cup the amount of other cheeses used)
– 1 cup roasted skinless chicken, cut into bite-size pieces tossed with about 2 teaspoons enchilada seasoning
– 1 cup canned pinto beans, drained well, seasoned with 1/2 teaspoon each of ground cumin and garlic powder
– 1/3 cup each of canned kernel corn, sliced black olives, and mild green chilies, well drained
– 2 tablespoons of cilantro, minced mixed with 2 green onions, sliced
For cooking sauce:
– 2 eggs
– 1/2 teaspoon Salt
– 1/2 cup Real California half & half, milk or evaporated milk
– 1/2 cup Real California sour cream
Find & Buy
Directions:
1. Preheat oven to 350°F. Place all cooking sauce ingredients in a bowl and whisk together. Set aside for use. Spray casserole dish with vegetable oil. Assemble first layer by spreading about 6 tablespoons of enchilada sauce on bottom of casserole. Top with 4 tortillas, overlapping them. Cover tortillas with 6 more tablespoons of enchilada sauce.
2. Assemble second layer by mixing chicken with 3 cups of the shredded California cheese, reserving the one-cup of cheese for later use. Layer half this mixture over the tortillas. Set aside the other half of cheese-chicken mixture for another layer.
3. For the third layer, spread the seasoned beans over the cheese-chicken layer.
For the fourth layer, overlap 4 tortillas and cover with 6-8 more tablespoons of enchilada sauce. Cover with corn, olives and chilies. Top with remaining cheese-chicken mixture.
4. For final layer, cover filling with 4 overlapping tortillas, then spread 6 tablespoons of enchilada sauce over them. Pour cooking sauce over casserole. Top these with remaining cup of shredded cheeses. Let rest for at least 30 minutes.
5. Bake for 50-60 minutes, or until bubbling. Remove and rest for 10 minutes before cutting. If baking after setting in the refrigerator, allow an extra 10-15 minutes cooking time. Sprinkle with cilantro and green onions and serve with lime wedges and sour cream.
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.