I challenged myself to learn how to make enchilada casserole from scratch -- and it turned out so yummy! With authentic Mexican corn tortillas, homemade red sauce, lots of vegetables, and soaked beans for better digestion, these easy chicken enchiladas are sooo healthy. Top with chopped fresh herbs, sour cream, and avocados... and enjoy for dinner or even breakfast the next day! Can you EVER beat homemade comfort food?!
Add sea salt, to taste.
Bake for 25 to 30 minutes, uncovered.
Beef variation (instead of chicken): When making filling, brown 2 pounds ground beef with onion and bell pepper. (Omit butter unless beef is very lean.) When fully cooked, drain liquid and discard. Add 2/3 of the enchilada sauce and proceed as written to assemble the enchilada casserole, with the exception of 2 cups of pinto beans (instead of 4 cups).