Enchilada Casserole Experiment

Who among us is not experimental when cooking at times?
Onward intrepid cooks...

I have leaned to make only 3 to 4 jars of anything I experiment with. This is not really a recipe as much as it is an idea you can change as needed.

I stir fried cut up chicken pieces, no bone or skin.... until lightly cooked.
I cut up corn tortillas into small squares.
I used green enchilada sauce and some whole beans I had canned, some onions, corn and
green chilis.

I put 1/8 cup enchilada sauce in a quart jar and added a few squares of corn torillas,
then added chicken, a bit more sauce, more corn tortilla squares, then onions and corn, more sauce
then more corn tortillas, then green chilies and beans.  I layered this using a lot of sauce and then when through layering, filled the jar to the top fill line with sauce and used a wooden
spoon handle to get the bubbles out and added more sauce.

The verdict?   I used way too many corn tortilla squares and it mushed up a lot.
I will do this again and use less tortillas.  When I took this out of the canner it was full of liquid and bubbling, later it sort of congealed into this mushy mass that was delicious.  I like it!

DH does not like the green enchilada sauce so next time I will make it with red sauce and with beef.

I used to make a casserole a bit like this when I had kids at home, I used stale corn tortilla chips instead of corn tortillas and think that flavor would be a bit better and easier to make.  You would just smash the chips.

As I said above, this is my personal experiment.  Can at your own risk. 


View the Original article