Chicken, Mushroom, and Kale Enchilada Casserole | Bobby Flay | Recipe

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.