Enchilada Casserole

Use 2 cups store-bought red enchilada sauce (canned or bottled from the international aisle)—brands like Las Palmas or Del Monte work well. For homemade, simmer 4 dried New Mexico chiles (seeds and stems removed), 1 cup chicken broth, 1 minced garlic clove, and ½ tsp cumin for 10 minutes, then puree and strain.

Yes. Assemble the casserole completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 350°F for 45–50 minutes, covered, until bubbling. Thaw overnight in the refrigerator to reduce baking time to 30–35 minutes.

Yes. Stir 1 to 1½ cups cooked corn kernels or black beans (drained and rinsed if canned) into the chicken filling mixture. They add texture and flavor without changing the cooking time.

Corn tortillas become brittle when cold. Warm them first by wrapping in a damp towel and microwaving for 30 seconds, or heating them in a dry skillet for a few seconds per side. Handle them gently and layer them while still warm.

Cover and refrigerate for up to 3 days. Reheat at 325°F, covered with foil, for 20–25 minutes until warmed through. Individual portions can be reheated in the microwave at 50% power for 2–3 minutes to prevent overcooking the cheese.

Serve with lime wedges, extra sour cream, hot sauce, fresh cilantro, diced avocado, or a simple romaine salad with lime vinaigrette. Mexican rice or black beans on the side make it a complete meal.