Wednesday, August 31, 2005

Green Chile Chicken Enchilada Casserole

I got this one from a New Mexico green chile promotion at Nob Hill Foods. Careful, though: it takes a lot more green chiles than you might expect to yield two cups. My three medium chiles, once roasted and peeled, yielded about half a cup. Improvise by adding jalapeños if, like me, you fall short.

Makes 6–8 portions.

  • 3 chicken breasts, cooked and shredded (I used 2 bone-in rib-in breast portions, poached, which was plenty)
  • 2 cups roasted, peeled, and chopped New Mexico green chile (about 12; could probably substitute 4 green bell peppers and add jalapeños to up the heat)
  • 1 26 fl.oz. can cream of chicken or cream of mushroom soup
  • 26 fl. oz. milk (measure using the empty can)
  • 2 cups grated cheese
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • green jalapeños to taste, chopped (seeds in or out to taste; I used 4, seeds out, but would leave them in next time)
  • ground pepper to taste
  • 10–15 corn tortillas, torn into quarters
Fry onions, garlic, jalapenos in a large saucepan until soft. Add soup, milk, chile, pepper, bring to a simmer, and remove from heat.

Layer sauce, tortillas, cheese in casserole dish. (I found this made too much for my 13"x9" pan and had to overflow into a second dish; no big problem, can freeze the excess uncooked.)

Bake at 350°F, 20 minutes covered followed by 20 minutes uncovered.

(From a New Mexico Department of Agriculture promotion; more recipes, although not this one, at their website.)

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