Monday, August 11, 2008

Red or Green?

A few years husband (then fiance) and I went to New Mexico to attend a wedding and discover all things Southwest. We left with a great appreciation of the landscape, some great souvenirs, and a life long love of the green chile. In New Mexico there is but one question asked at every meal. Red or green? As in chile sauce. I was definitely a green. I'm certain I ate green chile in every single meal during that weekend, even breakfast.

I've yet to recreate anything as good as we had during that trip, but the green chile now works its way into our meals more than it ever did. I'm on a quest for a homemade green chile sauce so if you have one, send it my way!

This casserole version of green chile chicken enchiladas has won the hearts of many new parents (and of course this household!) as it has become one of those staple casseroles I throw together for my sleep deprived friends. The Boss gives it the toddler stamp of approval, just hold the sour cream and cilantro, she's not such a fan.
I usually serve this dish with a sweet corn cake mix made by a brand that rhymes with Chi-Chi's. Ooops! I know, how Semi-Ho of me. Don't hate.

Green Chile Chicken Enchilada Casserole (adapted from Cooking Light)
1 TBSP olive oil
1 cup diced onion
3 cloves garlic, minced
1 lb chicken, shredded (original recipe called for soy chicken)
1 1/2 cups cheddar cheese or taco cheese blend (original recipe called for light taco cheese)
14 corn tortillas, quartered
20 oz green chile enchilada sauce
1 can green chiles, chopped and undrained
1 tsp chile powder
½ tsp cumin

Saute onion and garlic in olive oil until soft and translucent. Add undrained chiles and sauté for another two minutes. Mix in shredded chicken.

Add cumin and chile powder to green enchilada sauce, stir to combine. Ladle 1/3 of the sauce into the bottom of a baking dish. Lay ½ of the tortilla pieces over the sauce, overlapping them to make a solid layer. Add chicken/onion mixture, sprinkle half of the cheese over the chicken mixture and then ladle another 1/3 of the sauce. Top with remaining tortilla pieces, sauce and cheese. Bake at 350 for 25-30 minutes, uncovered.

Serve with light sour cream and cilantro.


K,S,M,L&R M said...

Sounds -- and looks -- delicious!

Amanda said...

That was one of their recipes that I had wanted to try and forgot! Thanks for the yummy reminder!

Beth, Dave and Cori said...

I can attest that this receipe is awesome! But why the light sour cream? I say go full flavor at this point baby! ha ha

Michelle said...

as for the light sour was a Cooking Light recipe! I can handle light sour cream (Daisy brand light tastes just as good as regular if you ask me) but light cheese I really can't get behind!

jen said...

I love how you've un-lightened it! I'm definitely going to try this.

cara said...

hmmm that sounds really good!!! i'm putting this on the meal list!

Kevin said...

That looks so tasty!

Valerie said...

I can't wait until my dairy restriction is lifted so I can make this!