Pescatarian Gluten Free Red Chile White Bean Enchilada Casserole
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Learn more →Ingredients
6 servings
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, smashed
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
For the filling
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- salt and pepper to taste
For the casserole
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the guajillo and ancho chiles in a large saucepan with the chicken broth and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 8 minutes, until the chiles are softened and pliable.
- 2
Transfer the softened chiles and broth to a blender. Add the fire-roasted tomatoes, smashed garlic, cumin, oregano, and salt. Blend on high until completely smooth, about 1 minute. Taste and adjust salt. Set the sauce aside — you should have about 3 cups.
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