Chipotle Enchilada Casserole

This enchilada recipe is easier to assemble than the traditional style. Instead of frying the tortillas and rolling the filling, I layer the ingredients like a lasagne. Skipping the tortilla frying, I have extra time to make my own enchilada sauce. You can cheat a bit using a store bought sauce, but it's not nearly as delicious.

2 Tbsp Olive Oil
2 Medium Yellow Onions, thinly sliced
4 Cloves Garlic, minced
1 Tbsp Brown Sugar
2 Chipotle Peppers (in Adobo Sauce), minced
2 Tbsp Adobo Sauce
2 Cups Low Sodium Chicken Stock
8 oz Tomato Sauce, no salt added
1 tsp Salt

2 Tbsp Olive Oil
2 Medium Yellow Onions, thinly sliced
2 Red Bell Peppers, thinly sliced
2 Green Bell Peppers, thinly sliced
2 Cups Frozen Corn
1/2 tsp Salt
1/2 tsp Black Pepper
4 Cups Cheese, shredded (jack, cheddar etc)
24 Corn Tortillas

For The Sauce: Heat the oil over medium heat in a large soup pot. Sautee the onions for 15 minutes. Lower the heat to medium low, add the garlic and continue cooking for a few minutes. Add the sugar, chilies and adobo sauce. Cook until the sugar dissolves. Raise heat to medium high and add chicken stock. Cook until the liquid has reduced by a third. Add tomato sauce and salt. Taste for flavor.

For the Filling:Heat the oil over medium heat in a large wok or deep frying pan. Add all vegetables and cook until tender. Season with salt and pepper. Add a minced chipotle chili for a spicier dish.

Assemble and Bake:Preheat oven to 375F. Ladle a scoop of enchilada sauce into a 9x13 casserole pan. Cover the sauce with 6 tortillas (I leave 2 whole for the middle and cut 4 in half to line the edges. Follow with 2 ladles of sauce, 1 cup of the vegetable mixture and 1 cup of cheese. Repeat for each of the 4 layers. Bake for 30 - 40 minutes.

The Enlightened Palate

Chipotle Enchilada Casserole