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Monday
Jan072013

Chicken Enchilada Casserole with Roasted Red Pepper Sauce

Red Pepper Enchilada Casserole

 

I was going to make enchiladas, but then decided to avoid the assembling of enchiladas and make an enchilada casserole. With the highlight being a roasted red pepper enchilada sauce. Another highlight being that I picked up a rotisserie chicken from the store to make this a quick and easy weeknight dinner. The last highlight being how amazing this was as leftovers for lunch. 

Okay, probably enough highlights. But I will give you one more picture, just to get your drooling.

 

Roasted Red Pepper Enchilada Casserole 2

 

Ever since Kate over at Cookie & Kate posted her Black Bean Enchiladas with Roasted Red Pepper Enchilada Sauce, I knew that sauce would be happening in my life, real soon. I'm a sucker for roasted red peppers, and in my mind a jar of roasted red peppers is a pantry staple. 

Ingredients
For Enchilada Filling
1 rotisserie chicken, shredded
1 can black beans, drained & rinsed
1-1/2 cups canned corn, drained
1 bag baby spinach
3 oz greek yogurt
1/2 teaspoon salt
1/2 teaspoon pepper 

For Roasted Red Pepper Sauce
12 ounces roasted red peppers, drained
1 small yellow onion
3 garlic cloves
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 oz greek yogurt
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Remaining Ingredients
tortillas
1-1/2 cups jack cheese, shredded

Directions
Preheat oven to 350 degrees, and spray baking dish with cooking spray. You can use a bigger baking pan than I did, I had leftover filling that I threw into tacos.

Stir together shredded chicken, black beans, corn, spinach, yogurt, salt and pepper for enchilada filling.

Puree together roasted red pepper sauce ingredients in blender. Blend until smooth.

Add 1/2 cup of red pepper sauce to chicken mixture.

Spread thin layer of enchilada sauce on bottom of pan.

Place tortilla on bottom of baking pan, scoop and spread chicken mixture on top of tortilla, spoon enchilada sauce on top and then sprinkle with cheese.  Repeat with additional layer.

Layer final tortilla on top, spread with enchilada sauce and top with remaining cheese.

Bake for about 25 minutes, until cheese is melted and enchilada is heated through. 

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