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Playing How to Make Chicken, Mushroom, and Kale Enchilada Casserole | Bobby Flay

Bobby Flay shares a recipe from his new cookbook, Sundays with Sophie. Sophie is his 26-year-old daughter and she literally grew up in her dad's restaurants. They both love eating and agree that meals are even better when others are at the table, which is the premise of the book. "Sophie" represents family and friends for everyone to share food with. Bobby's enchilada casserole feeds a crowd and is a great choice for your next gathering. (Rach says John would love it while he's watching the game!) 

"This is one of my favorite Sunday night dishes: stacked corn tortillas layered with shredded chicken, sauteed mushrooms and kale, good melting cheese, and lots of red chile sauce, slowly baked in an oven-to-table casserole. All you need are margaritas to complete the meal." —Bobby 

Pro Tip from Bobby: I'll often have two tomato sauces in my fridge or freezer, the basic Italian-style one and this spicy red chile version. Pasilla chile powder can be purchased at many Mexican grocery stores and online. If you can't find it, sub another high-quality red chile powder. 

Look for Bobby's new show on the Food Network, "Bobby's Triple Threat." 

For more popular recipes from Bobby, check out his Ahi Tuna Nachos and Chipotle Salisbury Steak

Ingredients

For the Tomato–Red Chile Sauce (makes about 3 cups):
  • 2 tablespoons neutral oil, such as avocado or canola
  • 1 small Spanish onion, finely diced
  • 4 garlic cloves, finely chopped
  • One 28-ounce can whole peeled plum tomatoes with their juices
  • 1 tablespoon ground cumin
  • 2 tablespoons ancho chile powder
  • 2 tablespoons pasilla chile powder
  • 2 tablespoons pureed canned chipotle peppers in adobo sauce
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
For the Casserole:
  • Olive oil, for the baking dish
  • 5 tablespoons extra-virgin olive oil
  • 3 garlic cloves, finely chopped to a paste with ¼ teaspoon kosher salt
  • 2 bunches lacinato kale, ribs and stems removed, leaves coarsely chopped (about 8 cups, lightly packed)
  • Kosher salt and freshly ground black pepper
  • 1 pound cremini mushrooms, sliced (about 8 cups)
  • ½ cup chopped fresh cilantro leaves, plus more for garnish
  • 3 cups Tomato–Red Chile Sauce (above), warmed
  • Twelve 6-inch corn tortillas, warmed
  • 4 cups shredded cooked chicken
  • 5 cups grated Monterey Jack cheese (about 1 pound)
  • 1 cup crumbled Cotija cheese (about 4 ½ ounces)
  • Sour cream, for serving
  • Lime wedges, for serving

Yield

Serves: 8 to 10

Preparation

For the sauce, in a medium saucepan, heat the neutral oil over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook until soft, about 1 minute. 

Add the tomatoes, cumin, ancho chile powder, pasilla chile powder, pureed chipotle, and honey. Use a potato masher to lightly crush the tomatoes against the sides of the pan. Simmer, stirring occasionally, until the sauce is thickened, 20 to 25 minutes. 

Transfer the mixture to a blender, remove the steam vent from the center of the lid and cover the small opening with a kitchen towel (this will help to release steam). Blend until smooth. Add the lime juice and season with salt and pepper.  

Use immediately, or let cool completely, transfer to airtight container, and store in the refrigerator for up to 5 days or in the freezer for up to 3 months.  

For the casserole, preheat the oven to 375°F. Lightly grease a 13 × 9-inch baking dish with olive oil. 

In a large saute pan, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and cook until soft, about 30 seconds. Add the kale, season with salt and pepper, and cook, tossing occasionally, until the kale is tender, 6 to 8 minutes. Transfer to a bowl and set aside. 

Add the remaining 3 tablespoons oil to the pan and increase the heat to medium-high. Once the oil starts to shimmer, add the mushrooms and cook until browned, stirring occasionally, about 15 minutes. Add the cilantro, season with salt and pepper, and add to the bowl with the kale.  

Spread ¾ cup of the chile sauce over the bottom of the prepared baking dish. Cut 3 of the corn tortillas into quarters and set aside. Working with 1 whole tortilla at a time, dip it in the remaining chile sauce, then layer 3 of the tortillas into the dish. Coat 4 of the quartered tortilla pieces and use them to fill in any spots. 

Layer with 2 cups of the chicken, half of the mushroom/kale mixture, 2 cups of the Monterey Jack, and ⅓ cup of the Cotija. Season each layer with salt and pepper. 

Dip 3 additional whole tortillas and 4 of the quartered tortilla pieces in the chile sauce and add on top. Layer with the remaining chicken, remaining mushroom/kale mixture, 2 cups of the Monterey Jack, and ⅓ cup of the Cotija. 

Dip the remaining 3 whole tortillas and 4 quartered tortilla pieces into the sauce and add to the casserole, spreading any remaining red chile sauce on top. Sprinkle with the remaining Monterey Jack and Cotija. Cover with foil. 

Bake for 20 minutes, remove the foil, and continue to bake until the sauce is bubbling and the cheese is golden brown and melted, 15 to 20 minutes longer. Garnish with chopped cilantro and serve with sour cream and lime wedges.

Excerpted from Sundays with Sophie by Bobby Flay. Copyright © 2022 by Bobby Flay. Used with permission by Clarkson Potter. All rights reserved.