Thursday, July 5, 2012

Easy Enchilada Casserole

Makes 4 servings

1 package corn tortillas
Shredded pork or chicken (or you can use the carnitas recipe from this blog)
1 can Hatch green chile sauce
2 tbsp. sour cream
1 package of shredded mexican cheese
1 roasted poblano pepper
1 tsp. ground cumin
1/2 tsp. paprika, chile powder, & ground pepper
cilantro & avocado slices to garnish

When you need a quick dinner and all you have is some dried out corn tortillas, you can easily turn it into a cheesy, saucy, casserole.

Preheat the oven to 350 degrees. 
Coat your poblano pepper in oil and broil until the skin blisters and chars (I roast it in my toaster oven). Start by spraying a large round glass or oven safe dish with oil. Mix together the green sauce, sour cream, and spices. Coat the bottom of the dish with the sauce. Add the first tortilla and cover with more sauce. Layer on chunks of shredded meat, diced poblano peppers, and shredded cheese. Add another tortilla, sauce and filling. Repeat until your dish is full. Sprinkle cheese on top and bake for 45 minutes or until bubbling around the edges. Serve hot out of the oven with chopped cilantro and avocado.