A simple taste of Mexico
By Metro Creative
Among fans of international cuisine, Mexican food has a fervent following. Delicious and flavorful, Mexican cuisine has established itself as a favorite among foodies and families alike.
But in addition to its flavor, Mexican cuisine is beloved because it’s relatively easy to prepare. Those who want to bring a taste of Mexico into their kitchens without spending a lot of time doing so should consider the following recipe for “Enchilada Casserole” from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose).
Enchilada Casserole
Serves 6
24 6-inch corn tortillas, warmed
3 cups Green Enchilada Sauce (see below)
2 cups diced cooked chicken
3 cups shredded Monterey Jack or cheddar cheese
1 onion, diced
1 cup shredded lettuce
1/2 cup sliced black olives
1 tomato, seeded and diced
1. Preheat the oven to 350 F.
2. Place 6 tortillas in the bottom of a 13- by 9-inch glass baking dish, overlapping as necessary. Top with 1 cup of the sauce, spreading to the outer edges of tortillas. Top with half of the chicken and 1 cup of the cheese, spreading to the outer edges of the tortillas. Garnish with one-third of the onion. Layer 6 more tortillas, sauce, the remaining chicken, and half each of the remaining cheese and onion. Top with 6 remaining tortillas and remaining sauce, cheese and onion.
3. Bake in preheated oven until golden brown, 30 to 40 minutes. Let stand for 5 to 8 minutes. Cut into 6 equal squares and serve on individual plates. Garnish with lettuce, olives and tomatoes.
Green Enchilada Sauce
Makes 2 cups
1 tomato, seeded and diced
1½ cups chopped roasted green chile peppers
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons olive oil
1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper
1. In a large skillet, combine tomato, chiles, garlic, and broth and bring to a boil over medium-high heat. Reduce heat and bring to a gentle boil. Boil until vegetables are tender, 6 to 8 minutes.
2. In a small saucepan, heat oil over medium heat. Gradually stir in flour, creating a roux (a thick paste). Remove from heat.
3. Gradually stir roux into chile sauce over medium heat, whisking until smooth and thick, 6 to 8 minutes. Season with salt and pepper to taste. Serve immediately or let cool to room temperature. Transfer to an airtight container and refrigerate for up to 2 days.
