Adapted from gimmesomeoven.com
cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
corn tortillas, halved
(15 ounce) cans black beans, rinsed and drained
(15 ounce) can whole kernel corn, drained
scallions (green onions), thinly sliced
cups (about 1.5 pounds) shredded cooked chicken
cups shredded Monterrey Jack or Mexican blend cheese
avocado, peeled, pitted and diced
cup loosely-packed chopped fresh cilantro
RED ENCHILADA SAUCE
This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!
PREP TIME: 5 MINS COOK TIME: 15 MINS TOTAL TIME: 20 MINS
Tbsp. vegetable or canola oil
Tbsp. all-purpose or gluten-free flour
Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
tsp. garlic powder
cups chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.
Again, I am using chili powder for this recipe, not cayenne. From the comments, it sounds as though chili powders vary from country to country. But the traditional American chili powder is fairly mild, and should not be overly spicy.
Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray. Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm. *If you are not using my enchilada sauce and would like this recipe to be gluten-free, be sure to check the label of store-bought sauces to find one that is GF.