Around here we love enchiladas, but I am way too lazy to wrap up each enchilada just to have them all fall apart as you are trying to serve them. So, we usually eat Mexican casseroles around here with an enchilada flair. Here’s our latest version (By the way, we call it pot pie so that our two year old will eat it. She’s decided that she likes Pot Pie and Black Bean soup–so as long as something is called black bean soup or pot pie, she’s all over it.):
- 1/4 cup butter
- 1/4 cup flour
- 1 medium onion, diced
- 1/2 tsp salt
- 1/4 tsp cumin
- 2 cups chicken broth
- 1/2 cup sour cream
- 2 small cans green chiles, diced
- 12 white corn tortillas
- 1/2 cup frozen or fresh corn
- 1 cup diced zucchini
- 2 cups pepperjack cheese
- 1/2 can beans (we prefer black or pinto)
- 1 1/2 cups diced, cooked chicken
In medium sauce pan, melt butter over medium heat. Add onions and saute until transluscent. Add the flour and mix together, stirring constantly for about 5 minutes to make a roux. Add chicken stock, sour cream, cumin, salt, and green chiles, simmer for 10 minutes or until slightly thickened.
In an 8×8 dish coated with cooking spray, layer 4 of the tortillas, 1/2 of the corn, zucchini, beans, chicken and 1/3 of the cheese and sauce. Repeat. Place the last 4 tortillas on the top. Spread the rest of the sauce to coat the tortillas and then sprinkle the remaining cheese on top.
Bake at 350 degrees for about 20-25 minutes or until hot and bubbly.