Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Thursday, May 1
Office pot-luck. Time for the old stand-by: enchilada casserole. I know, its a cop-out, but I had little time left Tuesday night after watching Buffy and 24. I've found that the whole-wheat tortillas result in an almost "bread puddingy" kind of texture, very different from using corn tortillas. Mexican bread pudding. Yum.
Here's my latest formulation:
1 chicken breast, cooked & shredded.
4oz of chopped green chiles
chicken or vegetable stock
about 2 cups of milk, thickened with a small amount of roux
cheese, shredded
whole wheat flour tortillas
butter
salt and pepper to taste
Liberally butter your casserole pan (this time I did a small, 7x11 pan). Put in your bottom layer of tortillas. Mix the chicken, chiles, and milk together. Add salt and pepper until it tastes good, perhaps some garlic salt. Add some stock if you don't think there is enough of the mixture (I added about a cup, total). You want your casserole to be a little runny, even after it has cooked and cooled and been reheated.
Slather the tortilla layer with this mixture to cover, and sprinkle on some cheese. Add another layer of tortillas, and repeat until you use the last of the sauce. Cover with a lot of cheese, and bake for about 45 minutes. Brown the cheese under the broiler at the end if you'd like.
Serve immediately, or refrigerate and reheat the next day - it will thicken.
Serves 3-5.
Time posted: 11:59 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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