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Last Friday Angie, my co-worker, had made an enchilada hot dish. Apparently Minnesotans can turn EVERYTHING into a hot dish. :) Angie said that she loves enchiladas, but hates rolling them up. Well, I can grok that.
So I went on a web search for enchilada casserole, just to see what I would find. I found a plethora of recipes, but none really appealed to me. In fact, some included such heresies as mayonnaise. Yurk!
So, I made up my own.
I cooked six chicken breasts in the slow cooker with a can of chopped green chilies, a big can of white hominy (drained), some chopped onion, *some* enchilada sauce, a dash of chicken stock, cumin and ancho chili powder. I cooked it overnight and at some point, when I got up to pee, I checked it and found a LOT of liquid. So, I vented the lid for the rest of the night. When I got up, most of the liquid had evaporated, and there was just enough left to give me moist and tender shredded chicken. :)
I then took about 10-12 white corn tortillas, and sliced them into strips.
I poured some enchilada sauce on the bottom of a casserole dish, layered in about 1/2 the tortilla strips, poured more sauce in and then spread about 1/3 of the chicken on top. I put some cheese on (a four cheese Mexican mix), and poured more sauce on. I then added in the rest of the tortilla strips, sauce, another 1/3 of the chicken, cheese and the last bit of sauce. I baked it in a 375 degree oven for about 45 min until bubbly and brown.
It's quite yummy. Since I'm making for some other people and I'm not sure of their *heat* tolerance, I didn't make it as spicy as I would for just me. :) No chipotles, no serranos, just a couple of tsps of ancho chili powder. Next time, I'll probably use a bit more enchilada sauce, since it got seriously soaked up. But that's a minor note.
I do love to cook!
So I went on a web search for enchilada casserole, just to see what I would find. I found a plethora of recipes, but none really appealed to me. In fact, some included such heresies as mayonnaise. Yurk!
So, I made up my own.
I cooked six chicken breasts in the slow cooker with a can of chopped green chilies, a big can of white hominy (drained), some chopped onion, *some* enchilada sauce, a dash of chicken stock, cumin and ancho chili powder. I cooked it overnight and at some point, when I got up to pee, I checked it and found a LOT of liquid. So, I vented the lid for the rest of the night. When I got up, most of the liquid had evaporated, and there was just enough left to give me moist and tender shredded chicken. :)
I then took about 10-12 white corn tortillas, and sliced them into strips.
I poured some enchilada sauce on the bottom of a casserole dish, layered in about 1/2 the tortilla strips, poured more sauce in and then spread about 1/3 of the chicken on top. I put some cheese on (a four cheese Mexican mix), and poured more sauce on. I then added in the rest of the tortilla strips, sauce, another 1/3 of the chicken, cheese and the last bit of sauce. I baked it in a 375 degree oven for about 45 min until bubbly and brown.
It's quite yummy. Since I'm making for some other people and I'm not sure of their *heat* tolerance, I didn't make it as spicy as I would for just me. :) No chipotles, no serranos, just a couple of tsps of ancho chili powder. Next time, I'll probably use a bit more enchilada sauce, since it got seriously soaked up. But that's a minor note.
I do love to cook!
