Tex-Mex Chicken Enchilada Casserole
One of the things I love about Mexican food is that it is so versatile. I mean it can be combined in so many different ways to give you a different taste sensation in each dish and you may not have even varied from one to the other vary much even something as simple as varying the chilies used can lend a whole new flavor profile that wasn’t there in the other rendition. Such is the case when making enchiladas there are so many different ways you can put them together you could literally have a different recipe each night of the month and never repeat a single one.
Now there are a few common conventions to all these dishes it usual involves the wrapping of a filling in a tortilla this could be flour or corn either is expectable and the fillings can be meat based or vegetable based or even just plain cheese. Then the question is what kind of cheese this can vary widely too. Meats could be beef, chicken or pork I have even seen ham or bacon used in enchilada recipes.
Heck this is the Tex-Mex section of the site so how about making a pulled barbecued pork enchilada or maybe even a seafood one. The beauty is you can not only mix it up with the filling content you can even mix up the sauce or sauces you use there are no enchilada police or Federales who are going to pull your oven over and issue a ticket for violating enchilada laws.
So as I hope I have given you some new ideas and ways of looking at this humble dish, It really is up to you it is after all your meal you call the shots and make them the way you like and with as much or little heat as you like too. No saying it has to be of a certain heat level to qualify as a true enchilada they can be downright mild or sear your eyeballs out of your skull if you prefer. Personally I like a medium heat just enough so I know where I am but not so much that it obscures the taste buds from discovering all the subtle nuances to the dish. So next time you find yourself or family in need of an enchilada recipe think outside the box so to speak and try new combinations.
- 1 pound Mexican cheese blend, shredded
- 8 10-inch flour tortillas
- 1 jalapeño sliced thin
- Tomato salsa favorite brand (I like Newman's Own)
- 1 small can sliced black olives
- Fresh Cilantro to garnish
- 1 yellow onion, diced
- 3 tablespoons minced garlic
- 1 16 ounce salsa verde
- 2 cups chicken broth
- ¼ cup flour
- ¼ cup butter
- ¾ cup sour cream
- Salt and Pepper to taste
- 2 boneless skinless chicken breast, grilled and shredded
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 (4.25 ounce) can green chilies, diced
- 1 cup Green Chili Sauce (above)
- Preheat the oven to 325 degrees F.
- Using a large glass baking dish about 9 x 13 inches lightly butter the dish.
- In a medium sauce pan melt the butter and to this add the garlic, onion and sauté until the onions are translucent, then blend in the flour.
- Slowly add the chicken broth heat until the mixture begins to thicken.
- Next add the salsa verde allow to reduce a bit then stir in the sour cream and add salt and pepper to taste allow to thicken until the consistency of pasta sauce. Remove from heat and set to the side.
- In a glass bowl large enough for all the ingredients, blend together the ingredients for the filling, the chicken, cumin, coriander, green chilies, chili powder, and about a cup and a half of the green chili sauce.
- Pour the remainder of green chili sauce into the baking dish.
- Take a standard large dinner plate and start assembling your enchiladas.
- Place a single flour tortilla on the plate, and spoon some of the filling mixture down the middle of the tortilla.
- Sprinkle some shredded cheese on top of this by hand.
- Then rollup tortilla around filling tightly and place them into the baking dish seem side down, making sure they are snug next to one another in the dish.
- Sprinkle some of the cheese lightly over the top and then pour some of the tomato salsa on top of each enchilada and top with the sliced jalapeño.
- Place into oven and Bake for about 30 to 40 minutes or until hot and the cheese has melted.
I hope I am not breaking any unwritten food laws in this dish using both red and green sauces in it but I wanted a dish that would capture both sides of the Mexican food saga. See for a long time there has been this debate going on between Tex-Mex and authentic Mexican cuisine frankly I think it is silly food is food and good food is just that good so why let labels limit your enjoyment of any dish. Food is about trying new things and crossing boundaries of what is accepted and what is not.
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