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home > recipes > meat > enchilada casserole
Here's an easier way of making an "enchilada style" dish. With this recipe you dont have to dip and roll the enchiladas. If you don't have the canned enchilada sauces, you can make your own. Google for red (or Green!) chile sauce recipe. I use two different sauces 'cause the Rosarita (hard to find) is so tasty, but needs the bite from the Las Palmas (I actually use the Las Palmas Hot personally). Enchilada Casserole 1 2-3lb chicken* 1 16 oz can Rosarita mild Enc sauce 1 16 oz can Las Palmas medium Enc sauce 1 white Onion chopped 1/4" 1.5 cups or so. 1 white Onion quartered 3 garlic cloves 1/2 t cumin 1/2 t garlic powder 1 Bay leaf 11 peppercorns ;-) 1 bunch green onion 1 Package corn tortillas not too fresh as they get soggified. Or you could dry them out in the oven or whatever. I have even used *good* (like you get in El Paso) tortilla chips for this. You can also crisp up the tortillas in oil or the chicked fat. Shredded Monterrey Jack cheese. Shredded med to sharp cheddar cheese. *You could use skinless breasts, but I'd poach them in broth first to give more flavor. Cook chicken in crock pot with quartered onion, the 3 cloves of garlic, (just skin them and mash the clove with a knife just to open the clove) Bay leaf and peppercorns. Cook on high till it simmers, then switch to low for 8 hours or so. ( You could simmer in a pot on the stove for ~2 hours to save time) You can do this the day before. Remove the chicken and let cool. remove the fat from the stock and strain. (use a ladle and patience to remove the fat) reduce the stock by half via simmering. Saute 1/2 the chopped white onion 'til translucent. Add the chicken. The idea here is to get a bit of browning on the chicken. Then add stock to stop the browning (around a half to 3/4 cup just to keep it from drying. Don't make a stew here) add 1/2 teaspoon garlic powder and 1/2 cumin stir in. Let simmer a few minutes and then add 1/2 cup each of the enc. sauces. Let thicken then add the sour cream. It's your call on how much, but I use about 1/2 cup for mine. I think it could use a tad more, (1 cup) but got to watch the calories. Add salt to taste. A tad of pepper would be OK, but be careful maybe 1/4 t or so. Tear the tortillas and line (one layer) bottom and sides of greased casserole dish with them. Add a layer of chicken, then a layer of the onions, (both white and green save some green for the top. ) then a good layer of the Jack cheese. Dot with some of the enc sauces and also the cheddar very sparingly (1T) in these layers. Alternate tortillas, chicken, onions, cheese, and sauce until the top layer which isa final layer of tortillas, then a good layer of the cheddar cheese. Take the rest of the Enc. sauces and combine. Pour down sides of casserole until it comes to the top and the just kinda wet the top with sauce, not a big layer maybe 1/8" inch or so. Top with some the green onions for garnish, maybe some green olive slices as well. Bake covered (foil) in 350 degree pre heated oven when it smells so good you gotta eat, uncover the dish and cook 'til the top cheese is bubbly and starting to dry. Enjoy!

Enchilada Casserole


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keyword: enchilada
keyword: casserole
ethnicity: mexican
recipes for meat
recipes by rcoen
Email Address:
(posted May 6, 2006)

Here's an easier way of making an "
enchilada style" dish. With this recipe you dont have to dip and roll the enchiladas. If you don't have the canned enchilada sauces, you can make your own. Google for red (or Green!) chile sauce recipe. I use two different sauces 'cause the Rosarita (hard to find) is so tasty, but needs the bite from the Las Palmas (I actually use the Las Palmas Hot personally).

Enchilada Casserole

1 2-3lb
chicken*
1 16 oz can Rosarita mild Enc
sauce
1 16 oz can Las Palmas medium Enc
sauce
1 white
Onion chopped 1/4" 1.5 cups or so.
1 white
Onion quartered
3
garlic cloves
1/2 t
cumin
1/2 t
garlic powder
1
Bay leaf
11 peppercorns ;-)
1 bunch
green onion
1 Package
corn tortillas not too fresh as they get soggified. Or you could
dry them out in the oven or whatever. I have even used *good* (like you get in El Paso) tortilla chips for this. You can also crisp up the tortillas in oil or the chicked fat.
Shredded Monterrey
Jack cheese.
Shredded med to
sharp cheddar
cheese.
*You could use skinless breasts, but I'd
poach them in broth first to give more flavor.

Cook
chicken in crock
pot with quartered onion, the 3 cloves of garlic, (just skin them and mash the clove with a knife just to open the clove) Bay leaf and peppercorns. Cook on high till it simmers, then switch to low for 8 hours or so. ( You could simmer in a pot on the stove for ~2 hours to save time) You can do this the day before.

Remove the
chicken and let cool. remove the fat from the stock and strain. (use a ladle and patience to remove the fat) reduce the stock by half via simmering.

Saute 1/2 the chopped white
onion 'til translucent. Add the chicken. The idea here is to get a bit of browning on the chicken. Then add stock to stop the browning (around a half to 3/4 cup just to keep it from drying. Don't make a stew here) add 1/2 teaspoon
garlic powder and 1/2 cumin stir in. Let simmer a few minutes and then add 1/2 cup each of the enc. sauces. Let thicken then add the sour cream. It's your call on how much, but I use about 1/2 cup for mine. I think it could use a tad more, (1 cup) but got to watch the calories. Add salt to taste. A tad of pepper would be OK, but be careful maybe 1/4 t or so.

Tear the tortillas and
line (one layer) bottom and sides of greased casserole dish with them. Add a layer of chicken, then a layer of the onions, (both white and green save some green for the top. ) then a good layer of the
Jack cheese. Dot with some of the enc sauces and also the cheddar very sparingly (1T) in these layers.

Alternate tortillas,
chicken, onions, cheese, and sauce until the top layer which isa final layer of tortillas, then a good layer of the cheddar
cheese. Take the rest of the Enc. sauces and combine. Pour down sides of casserole until it comes to the top and the just kinda wet the top with sauce, not a big layer maybe 1/8" inch or so. Top with some the green onions for garnish, maybe some green olive slices as well.

Bake covered (foil) in 350 degree pre heated oven when it smells so good you gotta eat, uncover the dish and cook 'til the top cheese is bubbly and starting to
dry.

Enjoy!


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