Bryan’s Mom’s Green Chile Chicken Enchilada Casserole

Woops! It’s been a little more than a month since I last posted. How time flies! We’ve been super busy around here. Most of my time has been occupied by studying for a big exam that’s coming up in December. I’m loving being a teaching assistant — I look forward every week to my two hour lecture.  I’m also taking a professionalization course and learning so many things about academia that I was unaware of before. And so much more! (I wouldn’t know what to do with myself if I had any free time!)

One of the recent highlights was a potluck with Bryan’s colleagues. I love potlucks because they’re a good time to showcase your best recipes. I also like when to see a large diversity of foods from other cultures. We had just the right recipe to fit the bill: Bryan’s Mom’s Green Chile Chicken Enchilada Casserole! It was perfect because I was able to find fresh Anaheim chile peppers at the grocery store that week, it’s difficult to find Mexican or Southwestern food here, it’s one of our favourite meals, and I was sure it was something that no one else would contribute to the potluck. (We also made Green Chile Pepper and Tomato Soup for ourselves while I was roasting all those chile peppers).

We had a fantastic evening full of good food and fantastic company! I hope we get an invitation to the next potluck despite that Bryan has now graduated.

I’m happy to report that the dish was well-received! We took one enchilada casserole with us to the potluck and kept one at home. Good thing I made extras, because there weren’t any leftovers to bring home.

Bryan’s Mom’s Green Chile Chicken Enchilada Casserole

Changes from the original recipe:

  • The original recipe calls fora package of frozen “Bueno Hot Autumn Roast green chile.”  These chiles aren’t available here and the closet thing I can get is fresh Anaheim peppers.
  • The original recipe calls for wrapping some cheese and chicken in each of the (large size) tortillas. I could only find the small corn tortillas and opted for the casserole style used in Bryan’s Step-Father’s Red Chile and Enchilada Casserole. Thus, all the cheese went into the sauce instead of reserving some to fill the tortillas.
  • The original recipe calls for a Mexican cheese blend. The blends that I found either have chili or jalapeño peppers in them, which I didn’t want because this dish is spicy enough as is… so I opted to make my own blend using Cheddar and Monterey Jack cheeses.
  • I doubled the quantities because we wanted lots of leftovers for lunch!

Green Chile and Cheese Sauce

Ingredients

  • 1/3 cup butter– approximate cost $0.50
  • 4 (slightly rounded) tablespoons flour– approximate cost $0.25
  • 1 teaspoon sea salt– approximate cost $0.05
  • 4 cups whole milk– approximate cost $3.00
  • 7 cups cheese (a blend of medium Cheddar and Monterrey Jack), shredded – approximate cost $9.00
  • 1 onion, chopping– approximate cost $0.75
  • 2.2 kilograms (4.85 pounds) fresh Anaheim (Green) chile peppers – approximate cost $20.00

Method

  1. Preheat your oven’s broiler.
  2. Roast the Anaheim chile peppers.
    1. Arrange the chiles in a roasting pan.
    2. Roast under the broiler for 5 minutes.
    3. Turn the chiles.
    4. Roast for an additional 5 minutes.
    5. Turn the chiles.
    6. Roast for an additional 5 minutes.
    7. Turn the chiles.
    8. Roast for an additional 5 minutes.
    9. Note: The chiles should be blackened on all sides at this point.
    10. Allow the chiles to cool.
  3. Peel the blackened skin off of the chiles.
  4. De-seed the chiles as necessary (more seeds = more heat).
  5. Chop the chiles into 1/4″ pieces and set aside.
  6. Heat butter in a large pot over medium heat until melted.
  7. Turn down the heat.
  8. Stir flour and sea salt into the butter.
  9. Stir constantly until the flour dissolves.
  10. Add milk.
  11. Stir until hot, but not boiling (the sauce should be quite thick)!
  12. Add cheese blend.
  13. Stir frequently until melted.
  14. Add the roasted chile pieces.
  15. Remove from heat.

Casserole

Ingredients

  • 1.2 kilograms (2.6 pounds) boneless, skinless chicken breasts – approximate cost $24.00
  • 48 small corn tortillas – approximate cost $1.80
  • Green chile and cheese sauce
  • Cooking oil– approximate cost $1.00

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare the chicken.
    1. Bake the chicken breasts until cooked through (about 15 minutes)
    2. Allow the chicken to cool until you can handle it.
    3. Chop the chicken into small, approximately 1/4″ pieces.
    4. Set chicken aside.
  3. Prepare the corn tortillas.
    1. Heat 1/4″ oil in a frying pan.
    2. Very lightly fry the corn tortillas.
    3. Place on paper towels as they come our of the frying pan to remove some of the oil.
  4. Assemble the casserole!
    1. Distribute half the fried tortillas into an even layer in the bottom of 2 9×13 baking dishes (it’s ok if they overlap).
    2. Top with half of the chicken.
    3. Smother with 1/2 of the green chile and cheese sauce.
    4. Distribute the second half the fried tortillas into an even layer in the baking dishes.
    5. Top with remaining chicken.
    6. Cover with remaining green chile and cheese sauce.
      1. Note: Once assembled, you can refrigerate the casserole and bake it at another time.
  5. Bake about 30-45 minutes, or until the sauce begins to bubble.
  6. Remove from oven.
  7. Let stand on the counter for a few minutes.
  8. Serve and enjoy! (Optional: Serve with beans, rice, and flour tortillas)

Makes about 24 servings, or 2 9×13 casseroles (approximate cost: $2.51 per serving).

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Bryan’s Step-Father’s Red Chile and Enchilada Casserole

Bryan and I don’t often go out of town. You might not guess because I’ve posted already this month about travelling to Northern Ontario. This time, the destination was much closer: Toronto. Bryan’s sister is currently living in Toronto and his step-father came for a visit, so we took the opportunity to finally visit. And we hope to visit his sister M again soon!!

We spent most of our day at the Canadian Tire Motorsport Park.

I didn’t get any “good” shots of the group. Bryan and his step-father managed to make a “kissy-face” in every one! 🙂

Race time!

This is not my usual sort of activity. Honestly, I was a bit skeptical about it as well. I brought a book with me just in case I was bored. Fortunately, that was not the case. I had such a great time with Bryan and his family. They’re a lot of fun to be around!

However, I think my favourite part of the day was dinner. We went back to M and C’s place in Toronto where Bryan’s step-father taught us how to make his Red Chile and Enchilada Casserole. We all pitched in one way or another (despite the kitchen being a bit on the small side). The “kids” made guacamole while the “parent” worked on the Red Chile and Enchilada Casserole. He went through the recipe with us step-by-step, explaining what he was doing and allowing for the occasional photo-op along the way.

The master chef showing us how to fry a corn tortilla.

There was enough left over that we got to bring some of the red chile home. I’ve since made another enchilada casserole. I’m so glad we documented the process… now we can make our own red chile sauce at home!

Red Chile

Bryan’s step-father’s recipe, posted with permission

Ingredients

  • 1 1/2 pounds lean ground beef – approximate cost $6.50
  • 3 heaping + 1 level tablespoons all-purpose flour – approximate cost $0.30
  • 4 ounces (red) guajilli molido chile powder – approximate cost $4.00
  • 1 teaspoon garlic powder – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05
  • Approximately 1/2 cup canola oil – approximate cost $0.25
  • Water (about 6 cups)

Method

  1. Brown 1 lb ground beef in a large pot.
  2. Drain any liquid from the ground beef.
  3. Heat 1/4″ oil (approximately 1/2 cup) in a small frying pan over medium heat.
  4. Turn down the heat.
  5. Stir 3 heaping + 1 level tablespoons of flour into the oil
  6. Stir constantly until the flour dissolves.
  7. Add 4 ounces of (red) guajilli molido chile powder.
  8. Stir until it becomes a thick paste.
  9. Add chile paste to ground beef.
  10. Fill the pot to about half with water (about 6 cups).
  11. Add a teaspoon of garlic powder and a teaspoon of sea salt.
  12. Bring to boil and let the sauce thicken.
  13. Stir frequently.
  14. Remove from heat and divide into three batches.

Makes 3 batches of red chile (approximate cost: $3.73 per serving).

Red Chile Enchilada Casserole

Also Bryan’s step-father’s recipe, posted with permission

Ingredients

  • 2 cups red chile – approximate cost $1.24
  • 12 yellow corn tortillas – approximate cost $0.40
  • 2 cans of pinto beans (liquid reserved) – approximate cost $2.20
  • 2 cups Mexican cheese blend, shredded (cheddar, mozzarealla, and american cheeses) – approximate cost $4.00
  • Canola oil (for frying) – approximate cost $0.25

Method

  1. Heat 1/4″ oil in a frying pan.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Very lightly fry 6 yellow corn tortillas.
  4. Place on paper towels to remove some of the oil.
  5. Pour 1/2 juice from the can of pinto beans into a 9×13 baking dish (it should coat the bottom of the dish).
  6. Distribute the fried tortillas into an even layer in the baking dish (it’s ok if they overlap).
  7. Pour the can of pinto beans (and remaining liquid) on top of the tortillas.
  8. Top with 2 ladles of chile sauce (about 1 cup).
  9. Sprinkle with 1 cup of shredded cheese.
  10. Repeat steps 3-9 to make a second layer on the enchilada casserole.
  11. Bake about 30 minutes, or until the cheese and sauce begin to bubble.
  12. Let stand on the counter for a few minutes.
  13. Serve and enjoy! (Optional: Serve with flour tortillas to soak up any extra sauce)

Makes 6 servings (approximate cost: $1.35 per serving).

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