Hola! It’s enchilada day here at It’s All Gouda! Well, actually, today’s recipe is kind of an enchilada wanna-be, but it’s a taste bud pleaser nonetheless. Actually, I had planned to post a different recipe (Hot Mocha Beverage), but was so pleased with the results of this baby that I changed plans mid stream. The Mocha will be posted later.Yesterday, I was craving Mexican food. I am so fortunate to have many wonderful Mexican taquerias near my home. We’re not talking Taco Bell here. I’m referring to the little mom and pop restaurants that offer addictive fixin’s that are beyond compare. Dark rich moles (mole-lays) and tangy verdes (vare days), spicy salsas and home made tortillas that elicit dreamy smiles on the patrons. Mmm, mmm. mmm. Since going out to eat is not an option on a school night, I thought I’d whip up something using ingredients I had at home. I had just made chicken broth, so I used some of the chicken from that process to complete this recipe.Now, let me be up front here. My recipe today can’t compare with the genius that comes with authentic Mexican cooking. I chose to stick with tried and true flavor combos, and based on the stunning number of servings that my hubby had of my wanna-be creation, I think it was a hit.My plan manifested into a casserole of sorts. Instead of rolling each enchilada individually, I layered corn tortillas and other ingredients lasagna fashion. Now I know I’m not the first person to discover this method, but I just went with my gut, and the rest is history. Don’t you just love it when you throw something together and it is a success? This is gluten free all the way, too.Just look at the top of this baby! Alrighty then ... enough chatter from me. Lots of photos today to help demonstrate how to assemble this goody. Let’s begin, shall we!
1 package corn tortillas (I use pure corn tortillas to keep it gluten free)
1 can La Victoria Green Enchilada Sauce, Mild
½ jar Trader Joes Salsa Verde (Medium – more tangy than hot)
½ cup chicken broth
½ cup sour cream
2 cups (approximate) cooked chicken
1 can whole green roasted and peeled chiles, mild (I like La Victoria brand)
1 lb Mont. Jack cheese, shredded
½ cup Cotija (Co Tee Ya) or Ranchero Cheese (can substitute parmesan)
1/3 brick Cream Cheese, softened
Preheat oven to 350.
Here’s the chicken that I made when making soup! If you get out your magnifying glass, you can see little bits of orange in there ~ that's the carrot bits from the broth. In a large bowl, whip the Enchilada Sauce, Salsa Verde, chix broth, and sour cream together until smooth.
Here’s the brand I used. No, they don’t know me, but I wouldn’t say no if they offered to send me some of their yummy products.I like Trader Joe’s Salsa Verde. Any type of green salsa will do. Drain the canned whole chiles and dice fairly large. Note: I recommend buying the chiles whole. The ones that come diced, I find, are tough and not appealing. I get the feeling that they are the bits and pieces left over during processing. Ick. Time to assemble. Ladle about a 1/3 cup of your sauce mixture into the bottom of a 9 x 13 casserole dish.Cover completely with one layer of corn tortillas, tearing some pieces to make it fit.Layer chicken, green chiles, and cotija cheese. Try not to take a nibble. I nibbled. *sigh*Now put on a nice layer of shredded Mont. Jack. Try not to take a nibble. I nibbled. Don’t judge me.Add some sauce, not a lot, just to keep it moist. Repeat the layers, adding the cream cheese this time. Try not to nibble. I nibbled. Hey, if anything, I’m consistent.End with a layer of tortillas. Squish down firmly. Uh, what’s up with the pink skin? Somebody, get me some moisturizer!Ladle some sauce and then the remainder of your cheeses. Try not to nibble. Do I even need to add that, oh yeah, I nibbled?
Cover with foil, and bake for 40 minutes.Remove the foil. See how yummy and gooey it is? I suppose you could serve it now and have it be an uber-cheesy event. I like the word uber. Try to use it in a sentence today, 'kay?But it’s not done yet. Return the pan uncovered to the oven, crank up the broiler, and broil until golden brown ... less than 5 minutes.See how puffy it gets? I like puffy. Do you like puffy?
I also love this golden brown spot. I claim this piece.This was really terrific. I served this with additional salsa and some of the sauce. This was soo full flavored. The texture was wonderful with the chicken, chiles, and tortillas. The flavors bursting forth from this reminded me not only of enchiladas, but also of tamale’s.The cream cheese just about sent me over the moon.Mmm, take a bite and see for yourself! You’ll note that I didn’t layer in any onions or peppers. Knock yourself out and add them. They would be a great addition. Actually, corn would be great, too, and maybe even some grilled zucchini. There’s always next time. I had just a little left over today, and it reheated beautifully. If anything, the flavors were even better after sitting over night.YUM! And it’s gluten free!
NOTE to all my readers: I’m so happy that you come to visit, and take the time to leave a comment or send an email. I read each and every comment you send my way, and marvel at how lucky I am to have “met” people all over the world. Who would have thought that I’d connect with so many wonderful friends this way. Thanks for stopping by!