Enchilada Casserole Recipe with Red Guajillo Chile Sauce
If you're looking for a delicious and hearty dish that will satisfy your cravings for Mexican food, look no further than this enchilada casserole recipe with red guajillo chile sauce. This dish is packed with flavor and is perfect for serving to a group of people. Here are the steps you need to follow to make this delicious casserole.
Ingredients:
- 2 cups of cooked white or brown rice
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of shredded cheddar or Mexican blend cheese
- 1 cup of sour cream
- 1 cup of milk
- 1/2 cup of red guajillo chile sauce (see below)
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish and set it aside.
2. In a large skillet, cook the rice according to package instructions until it is tender and fluffy. Set it aside.
3. In another skillet, heat some oil over medium heat. Add the bell peppers and onion and sauté until they are softened, about 5 minutes.
4. Add the garlic to the skillet and cook for an additional minute, until fragrant.
5. Stir in the black beans and corn and continue to cook for another 2-3 minutes.
6. In a small saucepan, heat some oil over medium heat. Add the red guajillo chiles and cook until they are softened, about 5 minutes.
7. Remove the skillet from the heat and stir in the shredded cheese, sour cream, milk, salt, and pepper until everything is well combined.
8. Spread half of the rice mixture on the bottom of the prepared baking dish. Top with half of the red guajillo chile sauce and half of the cheese mixture. Repeat the layers once more, ending with the cheese mixture on top.
9. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
10. Remove the aluminum foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly on top.
11. Let the casserole cool for a few minutes before serving. Enjoy!
Red Guajillo Chile Sauce Recipe:
Ingredients:
- 4 dried red guajillo chiles, stemmed and seeded
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- Salt and pepper to taste
- 2 cups of chicken broth or vegetable broth
Instructions:
1. In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until they are softened, about 5 minutes.
2. Stir in the dried chiles and cook for another 2-3 minutes, until they are rehydrated and fragrant.
3. Add the diced tomatoes, cumin, oregano, salt, and pepper to the skillet and cook for an additional 5-7 minutes.
4. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Reduce the heat and let it simmer for another 20-25 minutes, until the sauce has thickened and the flavors have melded together.
5. Remove the skillet from the heat and let it cool slightly before blending in a blender or food processor until smooth.
6. Return the sauce to the skillet and let it heat through before using in the enchilada casserole recipe. Enjoy!