My sunflowers are starting to bloom. Unfortunately, we discovered worms all over them. And I didn’t see this coming. I guess I only think of pests like this when it comes to fruits and vegetables, but apparently they like flowers too. I’ve dusted and sprayed and although it’s helped, there are still some here and there. I guess the next step is a rifle. I am hoping that we can at least have enough blooms to have a small sea of yellow for some fall pictures. The ones that have bloomed are beautiful and next time we do this, we will be more prepared since we know what to expect. You live and learn, people.
So I pinned a green chile chicken casserole recipe a few weeks ago that I have been meaning to try. I got in my kitchen the other day to make it and discovered my cilantro was wilted, I didn’t have tomatillos, and I had bought red enchilada sauce instead of green. So I had to work with what I had. I made a lot of substitutions, but in the end it was delicious. I made it the same way again, but as a green (verde) version, and again, it was a big hit. What I like about this is that it’s a make-ahead-and-stick-it-in-the-fridge-until-your-ready-to-bake-it-meal. What intrigued me about the original recipe is that it called for 1/2 cup of heavy cream to be poured on top of the cheese. I did this with mine and I got a beautiful golden brown crust. Yum.
Here are my notes:
- I am currently loving this roasted salsa verde:
-It’s important to let this cool for about 15 minutes before you cut into it. It will be too liquidy if you don’t.
Chicken Enchilada Casserole Rojo (or Verde)
Extra virgin olive oil
1 medium onion, chopped
2 teaspoons minced garlic
2-3 chicken breasts, cooked and shredded
2 teaspoons ground cumin
Salt and pepper to taste
1 (28-ounce) can red enchilada sauce
16 ounces sour cream
15 corn tortillas
16 ounces Monterey Jack cheese, shredded
1/2 cup heavy cream
Salt and pepper to taste
Heat oil in a large skillet until hot, then add the onion and cook until soft. Add garlic and continue cooking for 2-3 minutes, then add chicken. Sprinkle with cumin and salt and pepper taste and stir until mixed. Remove from heat.
Stir together the enchilada sauce and sour cream until smooth. Spoon 1/2 cup of the sauce into the dish. Line the dish with 5 of the tortillas in an even layer, tearing them as needed to fit. Sprinkle with half of the chicken mixture and 1/3 of the cheese, then spread with 1/3 of the remaining sauce. Repeat with 5 more tortillas, the remaining chicken mixture, 1/2 of the remaining cheese and 1/2 of the remaining sauce. Top with the remaining tortillas, sauce and cheese. Pour the cream evenly over the top. Bake for 30 minutes or until hot and bubbly and cheese is golden brown on top. Let sit for about 15 minutes before serving.
*To make a green (verde) casserole, substitute 1 (14-ounce) can green chile enchilada sauce plus 16-ounces salsa verde in place of the red enchilada sauce.