#4 - Chicken Enchilada Casserole

Happy Cinco de Mayo, everyone!

In celebration, I'm busting out with my handmade tortillas, panela cheese, and roasted green chiles. This is a dish for cheese-lovers everywhere!

A lovely springtime meal with steamed asparagus, sliced radishes, and a fresh green salad...oh, and the super rich, super delicious Chix Ench Cass. For those who don't want to make a sauce, I suppose you could substitute a nice jar of alfredo sauce and mix the green chiles in that. Don't mix in any flour or sour cream if you are doing that option.





Fresh out of the oven! In a 9x9 dish. I could only eat a 2x2 square serving. I think we will have some leftovers!

Chicken Enchilada Casserole:
9 corn tortillas
2-4 c. chicken, shredded (remaining from Bakee Chicky)
6-8 oz cheese (Monterey Jack, Panela, in a pinch, Mozzarella)
Green Chile Sauce (see below for recipe)

1) Preheat oven to 350*F.
2) Grease 9x9 casserole dish.
3) Wrap tortillas in a moistened towel and microwave for 30-60 seconds.
4) Remove from wrap and cut into quarters.
5) Line bottom of casserole dish with 1/3 of tortilla triangles.
6) Spread 1/3 of chicken on top then pour 1/3 of sauce over that. Sprinkle on 1/3 of cheese.
7) Repeat layer of tortillas, chicken, sauce and cheese until all gone.
8) Bake for 25-30 mins. until cooked to center and bubbly.

Serve hot.

Green Chile Sauce:
2 TBL. canola oil
1 large onion, chopped
3 cloves garlic, minced
2 c. mushrooms, chopped
1 can (~15 oz) corn, drained (or use frozen or fresh--in summertime!)
2 c. chicken broth (homemade from roast chicken carcass)
1/4 c. flour
3/4 c. sour cream
1/2 lb. green chiles (of your choice or use two 4 oz. cans chopped green chiles)

1) Heat oil in pan over medium high heat. Add onions and garlic until onions become translucent (about 5 mins).
2) Add mushrooms. Cook until mushrooms reduce and liquid cooks off.
3) Pour in corn. Stir.
4) Sprinkle in flour and cook for 3-5 minutes.
5) Add broth 1 cup at a time, stirring continually, to incorporate. Continue until sauce thickens to thin gravy consistency.
6) Mix in sour cream
7) Toss in green chiles. Stir. Remove from heat.