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.
Step 11: After the cheese has completely melted remove it
from the oven, serve, and enjoy!
I hope you give this wonderful, easy, and delicious recipe a
try! Happy eating! Till next time my friends.
