Wow, I made it to October and I am already on recipe 22!! Things are going pretty well to this point, there has only really been one “failure” of this challenge, and even still, it wasn’t that bad. I’m having a lot of fun cooking and eating my way through this cookbook. Depending on how the rest of this goes, maybe I’ll do it again for another cookbook – let me know if you’d like to see that! 🙂
Anyways, let’s get on to this recipe. Chicken enchilada casserole – it has layers of tortillas with tomato sauce, chicken, cheese (I used vegan cheese to keep it kosher), beans, and corn (instead of the butternut squash). It was essentially a mexican lasagna which I actually have made a little while ago (Mexican Tortilla Lasagna). On top, I put the recommended green onion, tomato, avocado and cilantro.
Instead of the one 9×13 like suggested, I used 2 smaller pans – 1 round 8″ and 1 square 8″. I used the same amount of ingredients total, I just split it up a little more so that I could still have all the layers, but for 2 pans-worth. This dish turned out really well and my family loved it. It was so creamy and held together quite nicely when serving. It was also very filling which I didn’t fully expect. We only dug into one of the pans and didn’t even finish it, so we have a lot of leftovers, which I am totally ok with!
The only slightly bad thing I have to say about this dish (and lasagna type dishes in general) is that with all the layers, it can take a little bit of time to assemble. So if you want to make this, keep that in mind so that you plan your time accordingly. You could probably even assemble the casserole in the morning and bake it when you get home in the evening. The tortillas might be a bit soggier but I’m sure the flavours would definitely still be there.
Final thoughts: you need mexican lasagna, it might be better than classic italian.. maybe.
Here’s a photo of how it looked on the inside, it’s quite nice with all the layers
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