Not a single stitch in today’s post—oh hey, were you expecting Darra’s post? She’s celebrating her wedding anniversary at a very romantic spot, so I’m filling in with something very “filling,” but deliciously so. Okay, yeah, no sewing here, just to get back to my original point: I’m offering a tasty main course dish that you can whip up, pre-bake, and then take to a holiday party. You’ll be the sensation, I promise!
In the News: There’s a special event coming up for Laura Nownes and Diana McClun–scroll to the bottom for details (after you read the post, of course!).
Let’s Get the Party Started!
Now, if you’re a complete foodie, you can do all of this from scratch from fire-roasting green chiles and tomatillos to forming your own corn tortillas and using only authentic Mexican cheeses. If you’re the polar-opposite cooking personality, then you can purchase a roasted chicken and a bag of shredded cheeses, and assemble the enchilada lasagna in about 10 minutes. I’m in the middle—I roast the chicken, grate the cheeses, and mix a special blend of green chile enchilada sauce and tomatillo salsa.
4 cups of chopped cooked chicken
1 cup of sour cream
1-10 ounce can of green chile enchilada sauce (select the heat level you prefer)
1-16-ounce bottle of tomatillo salsa (prefer Frontera Grill, available nationwide)
2-4 cups of shredded Cheddar and Monterey Jack cheeses (your call for quantity)
2 packages of corn tortillas (best, most authentic taste you can find)
13 x 9 inch casserole dish
Preheat oven to 350 degrees
- Mix the green chile sauce with the tomatillo salsa, reserving ¼ cup of the sauce mixture to spread across the bottom of the casserole. Add any reserved juices from roasting the chicken to the sauce.
- Put the chopped chicken into a mixing bowl; add the sour cream. Then add a cup of the sauce mixture–adjust ingredient proportions to suit taste. Once mixed, toss in 1-2 cups of shredded cheese.
- Warm the tortillas in the microwave by wrapping them (1 package at a time) in a clean dishtowel sprinkled lightly with water. No more than 1 minute.
- Begin with a layer of warmed tortillas—don’t worry about gaps between the tortillas. Spread a third of the chicken mixture on the tortillas, sprinkle extra cheese and a couple spoonfuls of the sauce mixture as well. Then repeat the layering. Finish with a layer of tortillas, cheese, and the sauce mixture.
- Cover with foil and bake 45 minutes then remove foil and cook 15 minutes longer until lightly browned and bubbling. Enjoy!
On the (Online) Radio: Laura and her sidekick, Diana McClun, will be chatting LIVE with Pat Sloan, host of American Patchwork and Quilting Radio, at 4 p.m. EST on Monday, December 5, 2011. If you can’t tune in right then, the good news is that the show will be recorded so you can visit the APQ website anytime to hear about their 30-year partnership.
Click the APQ button here for the link!