Unify Handmade: My Green Enchilada Casserole

Thursday, July 26, 2012

Like everyone—I have to make dinner for my family; and, like everyone I get tired of cooking sometimes; or, I’m too lazy to cook altogether. However, even if I’m not up for cooking I still like to prepare something that tastes’ great. Therefore, I love making one of my favorite dishes, Enchiladas—but I like to make them the lazy way!

Today I’m going to show you how to make my Green Enchilada Casserole. It’s so easy to make, and it tastes amazingly delicious. When I make this dish I also like to serve it up with some refried beans and white Mexican rice (it tastes the same as red Mexican rice, as far as herbs and seasoning, but I omit the tomato sauce).

Ingredients for Green Enchilada Casserole / Servings: 8-10

· 8-10 tomatillos

· 1 onion halved

· 3 garlic cloves

· 5 jalapeños

· 4 Boneless skinless chicken breasts’

· 16oz of Monterey Jack Cheese or Pepper Jack Cheese

· Cilantro

· 30 tortillas

· Salt

· Pepper

Ingredients for Cream Sauce

· Sour cream

· 1 lemon

· Salt

· Pepper

· Small handful of cilantro

Instructions:

Step 1: Take your boneless skinless chicken breasts’, two garlic cloves, half an onion, a generous pinch of salt, pepper, and then place them into a pot. Bring to a boil, and then lower the flame until the chicken is fully cooked.

Step 2: Peal your tomatillos, then place them in a colander along with the jalapeños and give them a good rinse. Next, place them in a medium sauce pan, and add the other half of your onion and the remaining garlic clove. Then cover with water and bring to a rolling boil.

Step 3: While the chicken and green sauce are cooking go ahead and get started on grating the 16oz block of cheese.

Step 4: Once the chicken is fully cooked, remove it from the pan and set it aside to cool.

Step 5: Once the tomatillos and jalapeños have lost their vibrant color they’re ready to be blended into a wonderful sauce. So, take the tomatillos, jalapeños, garlic, and onion; and place it in the blender along with a handful of fresh cilantro. This is the most important step: This is where all the magic happens because the green sauce gives the casserole its entire flavor; therefore, add a generous amount of salt to this sauce. I always salt to taste I never really have a set amount of salt that I put in. What I do is give it a few shakes of my salt shaker, blend, taste, and repeat until I get the flavor I want. Just be careful when tasting because it’s really hot. Once it’s ready simply set it aside.

Step 6: At this point your chicken should be cool to the touch, if it isn't give it some more time. But if it is you can start shredding!

Step 7: Now you’re ready to assemble but before you start assembly, preheat your oven to 375 degrees.

Step 8: Next put a thin layer of the green sauce on the bottom of the baking dish to prevent sticking—no oil or butter is needed.

Step 9: Dip six tortillas into your mixture and lay them on the bottom of the dish. Add a small handful of the shredded chicken, and a small handful of cheese.

Step 10: Repeat four more times until you’ve reached the top of the baking dish and pour the remainder of the sauce over the casserole. Then place it into the oven until the cheese is melted (about 20-30 minutes).

Step 10: After placing the casserole into the oven, go ahead and make your cream sauce. The cream sauce is basically half a cup of sour cream, juice of a lemon, salt, pepper, and a small handful of cilantro. Once all of those ingredients are in a small dish, give it a good mix and place in the refrigerator. This casserole is delicious on its own but this cream sauce adds so much more flavor—it’s not even funny. Trust me when I say this cream sauce is so amazing. Also, what I like to do at this time is start on my rice, refried beans, and Pico de Gallo.