Chicken Enchilada Cassarole - ThinnerTimes

Stuart · 08-17-2004, 05:55 AM

Sorry about the delay with posting this recipe...I've been a little distracted lately!

The secret to this dish is the sauce. To make this sauce you will need:

1 28oz can Las Palmas Green (not red) Enchilada sauce
1 can chipoltle peppers in adobo sauce (These are available in the Latino foods section of your local supemarket)
1 cup Sour cream...I use low-fat. I advise against using the non-fat type since it tends to "break" when cooked resulting in a "grainy" sauce.

Open the can of enchilada sauce with the can opening device that is nestled comfortably in your kitchen drawer or feel free to utilize the labor-saving electric model conveniently located on (or over) the counter. As a fat person in remission I prefer the manual model since I need to burn as many calories as possible. This would also be a good time to open the chipoltle peppers since they are required in the next step.

Next, pour the can of sauce into your blender (yes, you can actually do more with a blender than make Margaritas) along with 1-3 chipotle peppers. Remember that chipotles are smoked jalapenos so they can be rather zippy. I like my sauce with a little heat, so I use 3 (depending on size). Blend on "liquify" (you all remember "liquify"...this is the consistancy we chewed our food to as early post-ops!) for about 1 minute. Add one cup of sour cream per can of sauce and blend on low (fold) until the color is uniform. That's all there is to it.

The rest of the dish is very easy. I prefer to use chicken breast, but any kind of meat will work. I like to season the meat with a packaged taco seasoning mix...this adds another dimension of flavor to the dish. I used to use flour tortillas but since I live a low-carb lifestyle now I use the corn variety. You must fry the corn tortillas because if you don't they will soak up the sauce and turn to mush. Just be sure to have lots of paper towels handy to absorb any residual oil left on the tortillas.

Assembling the cassarole is simple. A little sauce on the bottom of you dish, a layer of tortillas, a little more sauce, a layer of meat sprinkled with your low-fat cheese of choice, another layer of tortillas, ect. The one I made for the picnic had a layer of tortillas on the bottom and the top since I was trying to cut carbs. It is your choice on how you want to make this. Be creative. I sometimes put black olives or sun-dried tomatoes in with the meat. when assembling, be sure to save a layer of cheese for the top.

To cook, cover with foil and and bake at 350 degrees for 45 minutes (depening on how thick your cassarole is). remove the foil and bake for another 15-20 minutes or until the cheese begins to brown. Enjoy!

watergirl · 08-17-2004, 10:07 AM

We are all so excited and happy about your distraction

. I can't wait to make this dish. Thanks for taking the time to write it up, and with humor!

bridgetgirl · 08-17-2004, 10:44 AM

better late than never ........ thanks for sharing and putting up with our nagging asses! Love ya!

sandi · 08-17-2004, 01:50 PM

Quote:

Originally Posted by Stuart

Sorry about the delay with posting this recipe...I've been a little distracted lately!

The secret to this dish is the sauce. To make this sauce you will need:

1 28oz can Las Palmas Green (not red) Enchilada sauce
1 can chipoltle peppers in adobo sauce (These are available in the Latino foods section of your local supemarket)
1 cup Sour cream...I use low-fat. I advise against using the non-fat type since it tends to "break" when cooked resulting in a "grainy" sauce.

Open the can of enchilada sauce with the can opening device that is nestled comfortably in your kitchen drawer or feel free to utilize the labor-saving electric model conveniently located on (or over) the counter. As a fat person in remission I prefer the manual model since I need to burn as many calories as possible. This would also be a good time to open the chipoltle peppers since they are required in the next step.

Next, pour the can of sauce into your blender (yes, you can actually do more with a blender than make Margaritas) along with 1-3 chipotle peppers. Remember that chipotles are smoked jalapenos so they can be rather zippy. I like my sauce with a little heat, so I use 3 (depending on size). Blend on "liquify" (you all remember "liquify"...this is the consistancy we chewed our food to as early post-ops!) for about 1 minute. Add one cup of sour cream per can of sauce and blend on low (fold) until the color is uniform. That's all there is to it.

The rest of the dish is very easy. I prefer to use chicken breast, but any kind of meat will work. I like to season the meat with a packaged taco seasoning mix...this adds another dimension of flavor to the dish. I used to use flour tortillas but since I live a low-carb lifestyle now I use the corn variety. You must fry the corn tortillas because if you don't they will soak up the sauce and turn to mush. Just be sure to have lots of paper towels handy to absorb any residual oil left on the tortillas.

Assembling the cassarole is simple. A little sauce on the bottom of you dish, a layer of tortillas, a little more sauce, a layer of meat sprinkled with your low-fat cheese of choice, another layer of tortillas, ect. The one I made for the picnic had a layer of tortillas on the bottom and the top since I was trying to cut carbs. It is your choice on how you want to make this. Be creative. I sometimes put black olives or sun-dried tomatoes in with the meat. when assembling, be sure to save a layer of cheese for the top.

To cook, cover with foil and and bake at 350 degrees for 45 minutes (depening on how thick your cassarole is). remove the foil and bake for another 15-20 minutes or until the cheese begins to brown. Enjoy!

Not only are you a chef, a gentleman and a sweetheart, but you're a comedian as well!!! No wonder somebody loves you!!!
Thank you SO much for taking the time to send this in for all of us! You're a doll!!

Love ya and BIG HUGS!!!!!