Tex-Mex Chicken Enchilada Casserole // Freeze Dried Foodie

 Tex-Mex Chicken Enchilada Casserole

quart jar (4-5 servings) 1 cup diced chicken 1/4 cup sour cream powder 1/4 cup cheese sauce powder 1/2 cup instant black beans 1/2 cup instant refried beans 3 Tbsp green chili peppers 1 Tbsp FD cilantro (Litehouse brand) 1/2 tsp oregano 2 Tbsp chopped onions 1/3 cup tomato dices 1/3 cup sweet corn 1/2 cup pepper jack or cheddar, pulsed in the blender in a snack baggie, add the sauce ingredients: 3 Tbsp flour 1 tsp chicken bouillon 1 Tbsp tomato powder 1 1/2 Tbsp chili powder 1 tsp cumin 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp sugar 1/2 tsp kosher salt 1/2 tsp black pepper oxygen absorber *You'll also need a bag of tortilla chips to store alongside your jar *You'll need 3-4 Tbsp of oil to prepare the recipe To Prepare: In a large skillet, over medium heat, melt 3-4 Tbsp of butter and/or avocado oil. Add contents of the flour/seasoning baggie and whisk to combine. This will make a dark red paste. Toast the paste and whisk for 2-3 minutes or until the seasonings are fragrant and the raw flour is toasted. Add a total of 4 cups of water in 1-cup increments, whisking and heating in between each addition. After the final cup is added and heated through, add the contents of the jar. Stir well. Bring to a boil over medium heat, stirring occasionally. Reduce heat and cover. Simmer for 20 mins, stirring every 3-4 minutes from the bottom so the beans and cheese don't burn. Taste test and adjust. Make sure the beans are tender. Add additional water and continue to simmer if needed. When the beans and chicken are tender, add half a bag of tortilla chips and break them up with a spoon as you stir them into the sauce. Optional: add some grated cheddar or jack to the top. Cover and simmer on low for an additional 5 mins or until the cheese is melted and the chips are tender. Serve with sour cream and avocado. Enjoy!

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