Enchilada Casserole
I learned this recipe in Mexico and it really saves times if you want quick, yummy enchiladas! It is also great for pot lucks. Believe me, people will ask you for the recipe!
You will need:
Vegetable oil
2 cups of your favorite cheese (I prefer longhorn cheese)
1 large onion finely chopped
2 cup enchilada sauce (you can use canned, but I will provide a recipe below that’s better!)
20 or so small corn tortillas
Enchilada sauce
6-9 large dried red chilies halved long ways and de-seeded (the more seeds, the hotter!)
2 cups chicken stalk
1 T cumin
A generous shake of clove
1 t minced garlic
1 to 2 t hot red pepper OR Mexican chili powder
Salt to taste
In a pot add chicken stalk, cumin, clove, garlic, red pepper and de-seeded chilies. Bring to a boil and turn down to simmer. Let simmer until the juice starts to change color and you can smell the chilies. (the chilies should get very very soft—about 15 minutes) Take off heat and let cool. Blend juice AND chilies in a blender (half at a time is best) and strain juice back into pot. Discard pulp. Salt to taste.
On to the Casserole!
In a frying pan add enough oil to cover the bottom. Heat to medium high. Lightly fry 6 corn tortillas (one at a time) on both sides and stagger onto the bottom of a cake dish. (Like lasagna) sprinkle generously with cheese, then with chopped onion and then poor 1/3 of the enchilada sauce. Lightly fry six more tortillas and cover your first layer. Add cheese, onion and sauce. Repeat a third time (adding tortillas, cheese, onion, and remainder of sauce). Bake at 350 degrees until cheese is melted and crispy around the edges. Cut like cake and serve hot! YUMMY!!!
[This entry was edited by PsychoTrooper on Wednesday, June 28, 2006 at 11:06:58 PM.]