Wednesday, June 29, 2011

Green Chile and Chicken Enchilada Casserole


We love Mexican food at our house.  There usually is not a week that passes by that we do not eat it.  So here is one of our favorites. You do not have to make this in a casserole.  You can make individual enchiladas but I usually take the easy way out on this one!!

Salsa Verde:

  • 12 tomatillos, husked and rinsed
  • 2 jalapeno peppers, stemmed and cut in half
  • 1 onion, quartered
  • 1 TBS white vinegar
  • Water
  • 1 teaspoon ground cumin
  • 1/2 bunch fresh cilantro leaves, coarsely chopped
  • 1 tsp garlic powder
  • 1/4 cup pickled jalapeno peppers
  • 2 limes, juiced
  • Salt
  • 3 poblano peppers
  • Extra-virgin olive oil
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup all-purpose flour
  • 4 cups canned chicken stock
  • 1 deli roasted chicken, about 3 pounds, boned and shredded
  • Leaves from 1/2 bunch fresh cilantro, chopped
  • Salt and freshly ground black pepper
  • 12 large corn tortillas
  • 1/2 pound Monterey jack cheese, shredded
  • sour cream

DIRECTIONS

Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and cook until the tomatillos are soft. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, pickled jalapenos, lime juice, garlic powder and salt. Pulse to combine. Set aside. (If you do not like your salsa hot, then taste before adding the pickled jalapeno peppers.  Add until it is the right heat for you.  Also, add enough salt and garlic to taste as well. The key for this to be good is taste, taste, taste!!)
Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
To assemble the dish: Preheat the oven to 350 degrees F. Dip 4 of the tortillas into the tomatillo salsa and layer it in a 9x13 inch pan. Put half of the chicken mixture over the tortillas and sprinkle with 1/3 of the cheese.  Repeat with tortillas, chicken and cheese.  Top with the four remaining tortillas, pour the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with sour cream.

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