Sunday, September 14, 2008

Tortilla casserole

Fall is a great time of year for casseroles, so, I thought I'd start a series of my favourites, staring with this favourite:



1 10-ounce can green or red enchilada sauce
1/4 cup heavy cream
4 8-inch flour tortillas
2 cups (8 oz) grated Monterey Jack, plus 1/4 cup for the top
1 3 1/2- to 4-lb rotisserie chicken, shredded
1/2 small red onion, finely chopped

Toppings (optional):
1 cup salsa
1 avocado, diced
Sour cream


Heat oven to 400° F.

In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 9-inch. Top with 1 tortilla and a third each of the cheese, chicken, and onion. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.

Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more.

Serve with the salsa, avocado and sour cream, if desired (but it's great without).

There you have it. This one has many of the elements that make up a great casserole: easy to make, good use of layering, heartiness, quantity, keeps well. Bonus points for healthfulness (provided you omit the sour cream).

More to come in the series.




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