I have never made any secret of my affection for Tex Mex kind of foods. Todd not quite so sure. He tolerates the soft things, but doesn't like hard things at all, like nachos and the like. He likes Enchiladas and Chili, especially if they are spicy. He likes a bit of heat in his food.
Supposedly they are opening a Taco Bell in Chester soon. I am really looking forward to that. Our Spanish friends have been to the one in Liverpool and quite liked it. We used to have a Taco Bell back home and I always enjoyed eating there myself. I hope that when the branch in Chester opens it is as good as I remember it being!
I had some leftover cooked chicken to use today and so I decided to make an Enchilada casserole. I used to make chicken and sometimes turkey enchiladas all the time for my family when they were growing up. They were a real family favourite, especially after the holidays when we had a lot of turkey to use up!
I know my oldest son still makes them for his family. I am not sure about the others. In any case today I made a chicken enchilada casserole using leftover cooked chicken from the weekend.
It is a simple and quick recipe to make, which involves layering chicken, cheese, and enchilada sauce between layers of corn tortillas, along with some onion and green chilies.
I like to make my own enchilada sauce, but feel free to use tinned or bottled.
You can use a ready made four cheese blend, or you can make your own four cheese. I like to mix mild and strong cheddar, some Gruyere and if I have it a Jack. If you really like it spicy you can use a spicy Mexican cheese. I think (personally) there is enough spice in the sauce, etc.
We like ours topped with sour cream, lettuce and some chopped spring onions and tomatoes . . . and black olives. You can top it with whatever you like or with nothing. Its your choice.
The leftovers freeze beautifully, if you have any, and I am predicting you won't!
This casserole is perfect for using up rotisserie chicken or leftover roast chicken. You can also use leftover roast beef or pork if you like. All go well.
I have used fresh jalapeno peppers because we can't get the roasted ones in tins over here. You can roast your own of course, which I often do and then freeze, or you can also just mince fresh ones, but don't use the seeds if you don't want too much heat!
Yield: 4Author: Marie Rayner
Cheesy Chicken Enchilada Casserole
prep time: 10 minscook time: 40 minstotal time: 50 minsA very family friendly delicious casserole that is very easy to make. A great mid-week dinner idea!ingredients:
9 (6-inch) corn tortillas240g Enchilada sauce (1 cup)(See recipe below)1 1/2 cups cooked chicken diced1 small red onion, peeled and finely minced2 TBS chopped green jalapeno chili peppers240g four blend cheese mix (2 cups)To garnish:shredded lettuce, sliced black olives, chopped tomatoessliced spring onions, sour cream (any or all, optional)
instructions:
Preheat the oven to 180*C/350*F gas mark 4. Butter a shallow rectangular casserole dish. (Mine is 7 by 11 inches)Place
3 tortillas in the baking dish, overlapping them to cover the bottom.
Cover with 1/3th of the enchilada sauce. Sprinkle on half the chicken,
half the onion and 1 TBS of the chopped jalapeno pepper. Top with 1/3
of the cheese blend. Top with another 3 tortillas as before. Spoon
over another 1/3 of the enchilada sauce, the remaining chicken, onion
and jalapeno pepper. Sprinkle with 1/3 of the cheese blend. Top with
the remaining 3 tortillas as before. Spoon over the remaining enchilada
sauce and sprinkle evenly with the remaining cheese.
Bake
in the preheated oven for 30 to 40 minutes, until well heated through.
Let stand for 5 to 10 minutes before serving. Garnish with the
optional ingredients if desired.Created using The Recipes Generator
Yield: Makes 480ml (2 cups)Author: Marie Rayner
Enchilada Sauce
prep time: 5 minscook time: 15 minstotal time: 20 minsThis is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.ingredients:
3 TBS light olive oil3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
480ml hot vegetable stock1 tsp apple cider vinegar
freshly ground black pepper to taste
instructions:
Whisk together the dry ingredients until well combined. Heat the oliveoil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for
several minutes, until quite fragrant and deep in color. Whisk in the
tomato puree and then slowly whisk in the vegetable stock. Bring to the
boil, whisking constantly. Reduce to low and simmer for about 7 or 8
minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust
seasoning with salt and freshly ground black pepper to taste.Created using The Recipes Generator
I really hope you will want to make your own sauce for these. It doesn't take long and I swear by its deliciousness. You will never want to use jarred sauce again! Bon Appetit!
