Thursday, December 1, 2016

Cooking with Rod

Rod’s Green Chile Chicken Enchilada Casserole

It is rapidly approaching my favorite time of year – Christmas and New Year. While the weather outside may be “frightful” this recipe is truly “delightful.” It is also the one recipe most often requested – nay, let’s be honest – DEMANDED by my grandchildren when they visit. It is rib-sticking, warm, and downright comfort food. It is a great recipe to take for a party or just to watch TV and settle next to a nice warm fire with loved ones nearby and enjoy good company, good times and great food!

This recipe will easily feed twelve people, but if you’re planning to only feed four, no worry – it keeps beautifully and the flavors merely become more wonderful when you reheat in the oven to serve again. No one has EVER refused this dish as a leftover at my house!

So fire up that oven, get your cutting boards out, and enjoy building this delicious concoction. It will become your family favorite as well, I believe.

Feliz Navidad and Prospero Nuevo Ano!

Bon appetit~!

Rod’s Green Chile Chicken Enchiladas

  •   42 Corn tortillas (7 layers, 6 tortillas per layer)
  •   1 can Green Chiles
  •   4 cans Hatch Green Chile Enchilada Sauce
  •   2 cans Cream of Chicken Soup
  •   1 lg. Purple Onion, diced
  •   4 Chicken Breasts, broiled and cubed
  •   Garlic Powder, 1 Tbsp.
  •   Chili Powder, enough to coat chicken plus 1Tbsp. for sauce
  •   Cumin, enough to coat chicken plus 1 Tbsp for sauce
  •   1 lb. Four-Cheese Blend, grated
  •   ½ lb. Sharp Cheddar, grated
    Season chicken with garlic powder, chili powder and cumin on all sides before broiling. Mix green chiles, enchilada sauce, cream of chicken soup in a large bowl and whisk. This is your chile mixture.
    When chicken is cooked through and lightly browned, remove from broiler, permit to cool slightly and then cube.
    In large roasting pan, prepare seven (7) layers as follows:
    •   Chile mixture (small amount to prevent sticking)
    •   Tortillas (6 per layer)
    •   Chile mixture
    •   Onion
    •   Chicken
    •   Cheeses
    (Repeat for each layer.)
    Bake at 400° for 30 minutes. Should be nicely browned and bubbly. Serve hot with tortilla chips, salad and preferred side dishes.
To reheat, carefully ladle casserole layers into a smaller pan, top with a touch of additional cheese. Bake at 400° for 25 to 30 minutes.

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