Chicken Enchilada Cass:

Recipe is from Bitchin Cameros Blog.

Chicken Enchilada Casserole

2 cups masa harina
1 cup water
1 tbsp. salt

1 rotisserie chicken, meat removed and shredded
3 cups cooked brown rice
2 15 oz. cans black or kidney or pinto beans, rinsed and drained
1 tbsp. olive oil
2 yellow onions, thinly sliced
3 poblano peppers, thinly sliced
1 15 oz. can hominy
4 cups Enchilada sauce
2 cups shredded cheddar cheese

Preheat the oven to 375° and grease your biggest casserole dish (I think mine is 8″ by 11″ and 3″ deep). Now, make your tortilla dough by mixing the masa harina, water and salt together in a bowl until there are no big dry crumbs. Set aside.

Set a large skillet over medium-high heat and add the olive oil, onions and peppers. Saute until the onions begin to get translucent and a little brown, about 5 – 7 minutes. Remove from heat and set aside.

Now, assemble your casserole. Add the rice to the greased casserole dish in an even layer, then repeat with the beans, peppers and onions, hominy and chicken. Pour the enchilada sauce evenly over the dish, using a silicone spatula to spread it out.

Add your tortilla crust by dumping the masa flour over the top of the casserole and using your fingers to crumble and spread the dough in an even layer over the top. It’s ok if your dough is a little dry – the Enchilada sauce and cheese will moisten it a bit. Finally, spread the shredded cheese over the top.

Place in the center of the oven for 35 minutes. Remove from oven and let stand for 5 – 10 minutes before slicing and serving.

Makes 8 servings.