Friday, October 18, 2013

Green Chili - Chilie Enchiladas - New Mexico Style -- Huevos Rancheros

Yes, I have said it 100 times.  I can't cook.  But I can prepare.  Do they make a heat and prepare book?
I love a Green Chili Enchilada Casserole.
Best part about this meal.  Leftovers.  Using as a dinner and again as a breakfast with a fried egg on top for Huevos Rancheros.
I use a pyrex and build from the bottom up.
I use 2 jars of just any kind of enchilada sauce you like.  Here in New Mexico, I go with either red chili or green chili.  I add 1-2 tablespoons of honey in each jar and shake well.  The honey gives a slight sweet taste and takes the acid out.  I also add a touch of garlic powder and pinch of pepper.
Lightly oil the pyrex. 
Put a small amount of chili on bottom.
Then layer the tortillas.

I break them and fill the casserole with them.  I do three layers, with cheese and a little drizzle of sauce.
 Cheese on top, cover with foil and bake 30 minutes to an hour at 400 degrees. 
I then take the top off and bake for a few minutes to brown the cheese a little.

Enjoy.  Seriously, these are best after they have set for 20 minutes and allowed to firm like a lasagna.  Like a lasagna they are even better the next day.

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