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...