Ingredients: |
Ingredients: Fresh or stale tortilla chips or hard taco shells
Cooking oil
1 large onion, finely chopped
2 small cans mild to medium green chilies, chopped
2 cloves garlic, chopped
1 can (1 lb) tomato puree
2 C. chopped cooked chicken
1 can black beans, drained
2 T. chicken base
Salt and pepper to taste
1 lb grated cheddar cheese
RED CHILI SAUCE:
2 T. butter
3-4 T. chili powder
2 T. flour
¾ t. salt
½ t. garlic powder
Pinch of oregano
Pinch of cumin
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Directions: |
Directions:For the chili sauce, melt the butter in a medium skillet. Add the rest of the ingredients and stir until blended. Gradually stir in 2 C. of water. Bring to boiling, stirring or whisking constantly. Reduce heat and simmer for 5 minutes, being mindful not to let it scorch while you prepare the meat/veggie portion. Saute the onions in oil until nearly translucent. Add the garlic and chilies and cook for 1 minute. Add in the tomato puree, chicken, and beans and cook just until warmed. Stir together chicken base with a little warm water until dissolved and blend into mixture. Add salt and pepper to taste. In a 9x13 pan, pour in a bit of chili sauce to coat the bottom. Place a layer of tortilla chips or broken pieces of taco shells in bottom. Cover with a layer of meat/veggie mixture, followed by a layer of cheese. Pour chili sauce over the cheese to coat slightly. Repeat layering until pan is full or ingredients are used up, but finishing with a layer of chips. Pour the remaining chili sauce over the chips to coat them and sprinkle a generous layer of cheese on top. Bake at 350° for 20-30 minutes, or until the cheese on top is turning golden brown. Remove from oven and let sit for 5-10 minutes before dishing up.
ALTERNATIVES: For a vegetarian dish, remove the chicken and base and substitute with additional beans, onion, and chilies. You can also use other meats, including almost any leftovers you have around the house. Great alternative to standard turkey leftovers after Thanksgiving! |
This recipe for Enchilada Bake is from