Green Chile Casserole
Call them stacked enchiladas, if you prefer. It's a casserole: that perfect microcosm of New Mexico itself - a curious amalgam of different cultures blending through the centuries into a pan full of flavor. It is the flavor of home, and a simple dish that I make often for friends, or, like today, celebrations. It's an easy dish that cooks up in about an hour and a half, so you gabachos from the midwest can enjoy it just as much as mi familia over here in California and New Mejico. If you're looking to spice it up this holiday season (well, let's face it, real green chile isn't spicy at all), consider this heart warming dish to bring to the next potluck.
I'll share the recipe:
1 large yellow onion
2 cloves garlic
1 can cream of mushroom soup
1 can (7oz) diced green chiles
1/2 tbsp Mexican oregano (whole leaf)
1 tsp cumin
2 tbsp olive oil
3/4 cup water
corn tortillas
jack cheese
(optional) shredded chicken, cooked
Dice the onion and garlic cloves and sauté them in a deep skillet with the olive oil. Once the onions are translucent (make sure the garlic doesn't scorch!), dump the cream of mushroom soup in, and about a can's worth of water (say, 3/4 cup?). Let that mess settle down, and put the green chiles in (I prefer the fire-roasted kind again, this is the KEY ingredient), add the oregano, cumin, and let it stew until thick. At this point, pre-heat the oven to 350.
Put a spoon's worth of the sauce into the pan to grease it, and then layer tortillas on the bottom, pour a layer of sauce, meat (if you include it), and shred some jack cheese to finish the layer. Repeat the process for two more layers. You should have about 1/2 inch of clearance left in the pan so it doesn't explode in the oven and leave your house a hot (albeit delicious-smelling) mess. Bake it for around 40 minutes, or until the top layer of tortillas is just browning and slightly crispy. Let it stand for 10 minutes to cool, and then serve.
I'm a bit of a purist, so I get offended when people put Tapatio on my beloved family dish. Try a fried egg on top, if you don't have a doctor in your house to convince you otherwise.
If all else fails, you can make chili (yes, the soup, spelled with an i) for one:
I'll share the recipe:
1 large yellow onion
2 cloves garlic
1 can cream of mushroom soup
1 can (7oz) diced green chiles
1/2 tbsp Mexican oregano (whole leaf)
1 tsp cumin
2 tbsp olive oil
3/4 cup water
corn tortillas
jack cheese
(optional) shredded chicken, cooked
Dice the onion and garlic cloves and sauté them in a deep skillet with the olive oil. Once the onions are translucent (make sure the garlic doesn't scorch!), dump the cream of mushroom soup in, and about a can's worth of water (say, 3/4 cup?). Let that mess settle down, and put the green chiles in (I prefer the fire-roasted kind again, this is the KEY ingredient), add the oregano, cumin, and let it stew until thick. At this point, pre-heat the oven to 350.
Put a spoon's worth of the sauce into the pan to grease it, and then layer tortillas on the bottom, pour a layer of sauce, meat (if you include it), and shred some jack cheese to finish the layer. Repeat the process for two more layers. You should have about 1/2 inch of clearance left in the pan so it doesn't explode in the oven and leave your house a hot (albeit delicious-smelling) mess. Bake it for around 40 minutes, or until the top layer of tortillas is just browning and slightly crispy. Let it stand for 10 minutes to cool, and then serve.
I'm a bit of a purist, so I get offended when people put Tapatio on my beloved family dish. Try a fried egg on top, if you don't have a doctor in your house to convince you otherwise.
If all else fails, you can make chili (yes, the soup, spelled with an i) for one:
Comments
Post a Comment