Chicken Enchilada Casserole

TianWilson

Chicken Enchilada Casserole

I enjoyed this dish ever since coming to New Mexico. But I liked Emma’s recipe the best. It was the simple outcome of leftovers from a whole baked chicken. As with all her recipes, they changed over time. A little bit of something changed to a lot, or an ingredient disappeared, or a tasty new inclusion made its debut.

As with all recipes, I encourage you to make it the first time as is, make note of what you want changed, then redo it. Make it yours, be creative, and remember to fill the kitchen with love as you cook. Believe it or not, it seeps into the food. Yum…

Ingredients:

Sauté until onions are transparent:

1 Tbsp. Olive Oil

2-3 stalks of Celery, chopped coarse

1 Onion, chopped coarse (onion & celery should be equal amounts)

1 or 5 cloves Garlic, chopped fine – how much depends on your taste

Chopped mild, medium, or hot Green Chile (1/2-1 cup depending on the heat & your preference)

Add to the vegetable mixture:

Chicken Juice from baking the chicken (Remove 80% of the layer of fat that rises to the top when chilled)

A little fresh cracked Pepper (no need for added salt)

1 – 2 cups of leftover Chicken Meat – chopped small or shredded

2 Tbsp. Cornstarch, dissolved in 8 oz or more of Chicken Broth

Cook for a couple minutes until mixture thickens, then turn off flame.

Stir in ½ to 1 cup chopped Fresh Cilantro (without stems)

Big Picture:

a) From bottom up each layer contains: Sauce + Corn Tortillas + Sour Cream + Cheese

b) Put a little Sauce in the bottom of an 8×8 pan or 9×9 pan. Only put enough to keep the tortillas from sticking to the bottom of the pan.

c) Arrange 4 Corn Tortillas over the sauce so they form a complete layer with no gaps. You may have to use extras and cut or tear them to arrange. (You can double the tortillas if you want.)

d) Spread Sour Cream (or plain Greek Yoghurt) over tortillas w/ a spatula.

e) Ladle some chicken/vegetable sauce over tortillas.

f) Cover w/ bi-colored Mexican cheese blend. (Yellow color = Sharp Cheddar; white color = Asadero, Queso Quesadilla, & Monterey Jack (or Pepper Jack)

g) Add two more layers in the same order: tortillas, sour cream, chicken/vegetable mix, cheese

h) Bake, uncovered, in 350° for 35-40 minutes. It should be lightly browned with slight bubbling around the edges. Ovens vary.

i) Immediately sprinkle the top w/ fresh, chopped cilantro. Let set for 15 minutes before you cut the casserole.

Emma and Gus always served this with delicious toppings spread across their old wooden table if we wanted them, like a buffet. Take what you want! Chopped, fresh lettuce, tomato, green onion, cilantro, sour cream, and fresh guacamole. We always had blue corn chips and the table was awash in color. Beautiful!

NOTE: Emma didn’t use yogurt instead of sour cream. Nor did she buy “low fat” anything. Yet for those of you who may prefer it, Greek no-fat yoghurt can be a substitute for sour cream. It changes the taste and texture a bit, but still seems to satisfy those who prefer it. Try it both ways and see which one you prefer.