It is quite fitting I suppose that I post this recipe from San Antonio, home of great Tex-Mex food. To make it even more fitting I am eating the BEST FREAKING BREAKFAST TACOS EVER! More on that later, but really, MMMMMMMMMMMM
I have digressed all over the place. Mind you, that is what I do.
This week was Marcia's turn to select the recipe for the Sunday Slow Supper group to play with. She selected the category of 'casserole' and posted this recipe.
This is what she said about it:
I picked casseroles for a variety of reasons, one of them being the fact that I am a big fan of the one dish meal - raising 3 athletic children, and working, meant suppers that would serve many, and serve them quickly. As a younger cook, I learned to make enchiladas the traditional way, dipping tortillas in hot oil and then sauce, filling and rolling, etc. As a mom I switched to this dish, using the layer and stack method. It can be even quicker if you use canned enchilada sauces. This recipe is in the "suiza" style, which refers to yes, the Swiss, but in Mexican cooking, it is usually a creamy sauce, using more cheese, green chiles, etc. This casserole can be served with rice, beans, a simple green salad, guacamole and chips, or a combination of the above. It is also good reheated.
I love recipes like this - family favourites that have been made time and time again to the point of perfection. You know that when you attempt to make it at home you'll be in for a treat - and we were! This was a quick and easy dinner to pull together.
Now that Marcia has shared her family tradition with us we have to make it unique to our family (and because we can never resist tinkering with a good thing). I think when we make this again we'll add some veggies - likely corn and some black beans. Other than that one doesn't want to tinker with this too much as it is already delicious as is!
Green Chili and Chicken Casserole
4 chicken breasts, cooked, shredded (or use rotisserie chicken, skinned, boned and cut into small pieces)
1 lg. onion, chopped
4 tbsp. butter
4 tbsp. flour
2 tsp. salt
2 c. milk
1 1/2 c. chicken broth
2 tsp. chili powder
1 (4 oz.) can chopped green chilies, drained
1 small can diced tomatoes, drained
Chopped cilantro to taste, @ 2 tblsp.
12 corn tortillas, torn into small pieces
1 c. grated Cheddar cheese
2 c. Monterey Jack cheese (mix cheese together) - lighten dish with low-fat cheeses
Make sauce by first sauteing onions in butter, then add flour, stir to make a roux, add liquids and salt - cook stirring until smooth and slightly thickened. Add chopped green chilies (drained) to sauce. Add chili powder. Add tomatoes to sauce (both well drained). Add cilantro. Taste, and adjust seasonings for "hot" factor.
Place a layer of chicken in bottom of greased 3 quart casserole, then a layer of torn tortillas, then cheese and sauce. Repeat ending with cheese on top. Bake in preheated 350 degree oven until bubbling, 20-25 minutes. Let sit 15 minutes before cutting into squares to serve.May be prepared ahead and baked the next day or may be frozen thawed and baked at serving time.
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