Tuesday, September 20, 2011

Recipe: Grandma's Easy Enchilada Bake

My husband loves Enchiladas...the way his mom makes them.  We've been marrid just over a month (but together almost 3 years) and until yesterday I'd still never made him enchiladas because I was afraid they wouldn't compare.  so I sucked it up and decided to make them and the first person I knew I needed to call was my grandma who, for as long as I can remember, has made what we call an enchilada bake.  All the flavors of enchiladas, but layered instead of rolled.

This is my grandma's recipe, with a tiny alteration because I added in the can of black beans because I love black beans, and a can of green chiles because my hubby loves them.  It came out amazing!

Grandma's Easy Enchilada Bake

1 Jar or can of green enchilada sauce
1 large can of premium canned chicken packed in water, drained
1 can of black beans
1 small can of green chiles
1 medium onion, minced
9 TBS of sliced black olives
8 oz reduced fat monteray jack cheese, shredded
8 oz reduced fat cheddar cheese, shredded
9 - 6" corn tortillas
1/2 tsp cumin powder
salt & pepper to taste

The first thing you're going to want to do is finely mince the onion, then saute it.  Once the onion is softened add in the canned chicken and break the pieces up.  Then add in your can of green chiles and mix.  This is the point where I usually add in my cumin and salt and pepper to taste.

Next you're going to add in the black beans which should be drained and rinsed (it takes off the thick coating and extra sodium).

Now that your filling is done you're going to get started on layering.  You can really use almost anything.  I made mine in a 9" glass pie plate since that's what I had on hand. 

Next heat the green enchilada sauce in a pan.  you're going to want to dip the tortillas in the warmed sauce.  This coats the tortillas and softens them making it easier to layer, and giving everythign more flavor.  Before you layer the enchilada bake you MUST coat the bottom of the pan in a very thin layer of the enchilada sauce.  This prevents the tortillas from burning and sticking to the bottom of the pan.

Next you're going to start layer.  I ended up using 3 corn tortillas per layer, but I did have to break them in half to make them fit in my pan.

Now you're going to want to layer in half of your enchilada mixture, pressing down lightly so that you've got a nice even layer of chicken and beans.

Now sprinkle on about 1/3 of your cheese, about 3 tablespoons of sliced black olives and a few tablespoons of your green enchilada sauce.

Now you're going to repeat those steps one more time, adding one more layer of corn tortillas (again, coated in the green sauce), the remaining chicken and bean mixtue, 1/3 of your cheese, 3 more tablespoons of black olives and a little of the green sauce.

For the final layer you will top with the last 3 corn tortillas (still coated in the last of the green sauce), the remaining cheese, and the remaining black olives.

This bakes at 350 degrees for about 35-40 minutes.  Cover with foil before baking.

This serves 4 - 6.  Last night we got 4 very heart servings but I was pretty full and definitely think with a side of rice or a nice side salad this would serve 6 adults easily.

I like to garnish mine with chopped green onions, some finely shredded iceberg lettuce on the side and nice dollop of light sour cream.  Enjoy!

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