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After venting yesterday, I decided to share this recipe that I tried today. Now I haven’t actually ever made enchiladas and I haven’t eaten too many, but the very word casserole implies that this dish is not “authentic”. But it made all who ate happy. Especially Cecily who gobbled it as fast as she could. And I felt kind of proud because I even made the enchilada sauce from the Nourishing Traditions Cookbook! My brain said it would be hard but it was so very easy.

 Chicken Enchilada Casserole

2 c.  cooked Chicken (I used some meat from the stock I made)

1 ½  c.  Red Enchilada Sauce  pg 156 Nourishing Traditions Cookbook

1 onion

2 carrots peeled and grated

dash of cayenne pepper (more depending on how much heat you like)

2 tsp. cumin

½ bunch cilantro

1 tsp. sea salt

10 tortillas cut in strips (I used corn because it was last minute but I would like to try mung or quinoa)

1 c. (or more) Monterey Jack cheese, grated

2 c. cooked black beans (or one 540 ml can)

½ c. sour cream

½ c. Red Enchilada Sauce (optional)

Directions:

Preheat oven to 325 degrees F. Grease an 8×8 casserole or cake pan with lard, butter or olive oil.  In a food processor, combine chicken, enchilada sauce, onion, carrots, cayenne pepper, cumin, sea salt and cilantro until roughly chopped.

Start with a layer of tortillas, followed by a layer of the chicken blend, then a layer of beans, and followed with a thin layer of sour cream. Now do another layer of tortillas and a light layer of cheese, then a layer of chicken. Add one more light layer of tortillas and top with cheese. Drizzle with enchilada sauce if desired.

Bake at 325 F. for 30 minutes or until it heated and bubbly.

Serves 4-6. Serve with avocados, sour cream and salsa.

Red Enchilada Sauce

Nourishing Traditions Cookbook by Sally Fallon (WAPF)

4 Ounces whole dried New Mexico or Ancho chiles (couldn’t find them so used 1 piment chili as I didn’t want it too spicy)

½ cup extra virgin olive oil

1 medium onion, finely chopped (I used the food processer)

1 tsp. ground cumin

2 c. beef or chicken stock (pg 122 or 124, I used chicken)

2 cloves garlic, peeled and chopped (I used 3 and could have used more)

2 small cans tomato paste

1 tablespoon red wine vinegar (I only had white)

sea salt

Directions: This sauce can be made in large batches and frozen. The New Mexican chiles are slightly milder.

Clean the dried chiles by removing the stem and seeds. Be sure to wear rubber gloves for this process and be careful not to touch any part of your face.

Meanwhile, sauté onion in olive oil. Add cumin and cook stirring constantly, until well amalgamated into the oil. Add stock and chiles, bring to a boil, skim and reduce heat to a simmer. Whisk in garlic, vinegar,  and tomato paste.  Simmer Covered, for about 45 minutes. Pass the sauce through a food mill (I used the food processer).

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