Do you have a recipe for an Enchilada Casserole?!
Answers: Would you share it with me?
I sure will. You will love it!!!!
Green Chili Chicken Enchilada Casserole
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.
nfd?
here it is
Enchilada Casserole
2 cups of shredded cooked chicken (or turkey)
12 corn tortillas
1 (12 ounce) can black beans
1 (12 ounce) can corn
1 (8 ounce) can tomato sauce
1 (8 ounce) can enchilada sauce
1 (2 1/4 ounce) can olives
4 cups of grated cheddar cheese
mix tomato sauce and enchilada sauce together in seperate bowl.
Spray bottom of casserole dish with cooking spray and put a small about the tomato/enchilada sauce on bottom of dish.
Line dish with tortillas, then a small layer of chicken, top with sauce and sprinkle cheese on top of sauce.
Add a second layer of tortillas and then black beans, corn and cheese.
Add a third layer of tortillas, chicken, sauce, cheese and sprinkle black olives on the very top.
You may not use all the corn, beans or sauce. Use to your discretion.
Bake in oven at 350 for one hour or until cheese on top is very bubbly.
Enchilada Casserole.
Gr. Beef
Shredded Cheddar & jack cheese
corn tortillias
cream of celery soup
hot sauce to your taste
Cook beef and drain. Spray casserole dish with cooking spray. Put casserole toghether as you would a lasange. cover and bake 30 minutes in 350 oven. Uncover and let cheese get meltrd and bubbly.
Chicken Enchilada Casserole:
* 12 corn tortillas, homemade or purchased
* oil
* 4 cups cooked, shredded chicken meat (reserve stock)
* 8 to 16 oz Monterey Jack cheese, shredded
* 1 medium onion, chopped
* 2 cloves garlic, minced
* Green chile sauce (recipe follows)
* Sour cream
Make green chile sauce
Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle. With kitchen scissors or knife, stack 4 and cut in quarters.
LOWFAT ALTERNATIVE: Microwave tortillas in a stack in a damp paper towel or dish towel until softened, about 1 minute.
Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.
Bake for 25-35 minutes until heated through and bubbly.
Green Chile Sauce: Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.