Do you like corn tortillas? Maybe you just don’t have time to roll flour enchiladas. Or, maybe you just want to try something new and fun. Here’s a great tasting casserole dish made with torn corn tortillas, chicken, cheese, onions and sauce. So simple, yet so delicious. A Southwestern Tex Mex meal that everyone will love!

Red Chile Enchilada Sauce (Chile Colorado):

4 Tablespoons Lard or Shortening – $.50
2 Tablespoons flour – $.10
1/4 cup New Mexico Red Chile Powder – $.45
1 1/2 tsp salt – pantry
1 tsp garlic powder – pantry
water

COST: $1.05

Melt lard or shortening over medium heat in a saucepan. Add flour and stir until well blended. Cook 1 min. Quickly add powdered chile and mix well. Cook 1 more min. Stir or whisk in 1 1/2 cups water (you may need a little more, so keep additional water on hand). Bring to boil.

Once to boil, reduce to simmer. As sauce thickens, add water as necessary. You want a consistency of tomato soup. While cooking sauce, add salt and garlic. Continue cooking and stirring occasionally for 20 minutes. Once cooked, set aside to cool. If it gets thick again, add a little water to bring back to consistency.

NOTE: Varied amounts of water and chile will determine consistency and hotness. If you prefer more mild, try using California red powdered chile.

Chicken Enchilada Casserole (filling and process):

10-12 corn tortillas, torn in 1/2 and then 1/2 again (set pieces aside) – $.79
1 1/2 to 2 lbs boneless chicken thighs or tenders, cut in 1 inch cubes – $5.09
1/2 chopped onion – $.15
2 cups shredded cheddar cheese – $1.79
1 tsp salt – pantry
1 tsp pepper – pantry
1 Tbsp canola oil – pantry

COST: $7.82

In a fry pan, season chicken with salt and pepper and cook in 1 Tbsp oil. When completely cooked, drain of excess oil and set aside to prepare to assemble enchiladas.

You will need a deep baking glass pan. Square or round is fine. Oh, and make sure your oven is preheated before you start assembling. Set oven to 350 degrees.

Divide tortillas and shredded cheese into 3 equal piles. Divide chicken into 2 equal piles.

To assemble, add some sauce to the bottom of glass dish. Next, layer first pile of corn tortillas over sauce and add 1 pile of chicken spread over tortillas, sprinkle with a little diced onion and cheese and add a little more sauce. Next layer, repeat. Corn tortillas, chicken, onions, cheese and sauce. Top with layer of corn tortillas, cheese and remaining sauce and sprinkle with diced onion.

Cover casserole with tin foil and place in preheated oven. Cook for 20 mins. Remove and let stand for 5 mins before serving.

This simple casserole is so easy, however the sauce may take a few tries. Don’t freak out! It’s so inexpensive and versatile, you can make the sauce once a week and use for many dishes. And don’t forget, this casserole can also be made with ground beef, pork or even go meatless and add more cheese. That’s the way my Dad likes it. And with extra onions. Oh so yummy!

Serve with beans or rice. I cooked some pinto beans and paid .89 cents a lb, so let’s add $.89 to the total.

A whole meal for the entire family for less than one entree at any Mexican restaurant. Not to mention, much more healthy and fresh. Can beat that!

GRAND TOTAL: $9.76