Enchilada Casserole

Through the mom's group I belong to we have a meal support to help mom's who maybe just had a baby or  if they are sick.  I try to make something that travels and reheats well.  This past week I had a meal support and I knew exactly what I was going to make.  The family I was cooking for was keeping an eye on what they were eating so I didn't use ground beef, I used ground chicken.

The Enchilada Casserole is full of flavor and one recipe makes enough for two families, so I kill two birds with one stone feeding both families.  Normally it gets made in a 9X13 baking pan, but I arrange the ingredients in two 8X8 baking pans.  The recipe says it serves 8-10, but those serving sizes would be big pieces, I am going to say it serves 12 generously.

Now some of you may look at this recipe and think there are a lot of steps, don't skip any of them because everything is done for a reason.  The toasting of the corn tortillas give the casserole a rich corn flavor, the homemade enchilada sauce is delicious.  This isn't your typical greasy mexican casserole.  I actually love it with Texas Caviar as a side.

Enchilada Casserole
From Cooks Country Magazine

20	(6-inch) corn tortillas
1 1/2	cups  low-sodium beef broth
1	(10-ounce) can Ro-Tel tomatoes (see note)
2	pounds  85 percent lean ground beef
2	tablespoons  vegetable oil
2	onions , chopped fine
8	garlic cloves , minced
2	tablespoons  chili powder
1	teaspoon  ground cumin
3	(15-ounce) cans tomato sauce
4	cups  shredded colby-Jack cheese  (see note)
3	jalapeño chiles , seeded and minced
1	tablespoon  hot sauce
	Salt and pepper

1. TOAST TORTILLAS Adjust oven rack to middle position and heat oven to 450 degrees. Grease 13- by 9-inch baking dish. Toast 3 tortillas in large nonstick skillet over medium-high heat until they bubble and turn spotty brown, 1 to 2 minutes per side. Transfer to plate and repeat with remaining tortillas.

2. PROCESS TORTILLAS Tear 8 toasted tortillas into rough pieces and transfer to food processor. Add ¾ cup broth and Ro-Tel tomatoes (with juice) and process until smooth; transfer to large bowl. Add beef to empty skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain beef in colander, then transfer to bowl with tortilla mixture.

3. MAKE FILLING Add oil and onion to empty skillet and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add tomato sauce and remaining broth to skillet and simmer until slightly thickened, 
5 to 7 minutes. Stir half of tomato sauce mixture, 1½ cups cheese, 1 minced jalapeño, cilantro, and hot sauce into bowl with tortilla mixture. Season with salt and pepper.

4. ASSEMBLE AND BAKE Arrange 6 toasted tortillas in bottom of baking dish. Spread filling evenly over tortillas. Arrange remaining tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around edges, about 30 minutes. Sprinkle remaining cheese and remaining minced jalapeño evenly over casserole. Bake until cheese is browned, 15 to 20 minutes. Let cool 20 minutes. Serve.