Fall is really here, with sunny golden days and crisp shivery evenings. The sun is setting earlier every day, and I crave warmth and good food. It’s just the right time to begin another season of Amazing Race, with our biweekly dinner and viewing parties.
There was quite a crowd for the kick-off this Sunday. After the shedding of coats and shoes, the pouring of drinks, the hugs and catching up on the latest happenings in everyone’s life, it was time to settle down and watch the first two episodes of the season.
Everyone takes their turn providing dinner for the group, and we have had some true feasts. By tradition, Michael cooked the first night’s dinner. Inspired by a recipe his mother had sent, he served a gigantic Green Chile Chicken Enchilada Casserole, accompanied by chips and guacamole.
We don’t stand on ceremony. Everyone serves themselves, buffet-style, we all get comfortable, and eat while watching the show. The hot, hearty enchilada casserole was the ultimate comfort food: savory, filling, and easy to eat from a plate in the lap, while tucked in to the couch or sprawled on the floor in front of the TV.
This recipe makes about a metric ton—easily enough to feed 8-10 people. I wouldn’t worry about making too much—the leftovers are even better the next day. However, if you’re only cooking for a few people, it’s easy enough to halve this and it will still be plentiful.
Green Chile Chicken Enchilada Casserole
(adapted from allrecipes)
- 4 skinless, boneless chicken breast halves
- 18 6 inch corn tortillas
- 2 15 oz cans green chile enchilada sauce
- 16 oz shredded Monterey Jack cheese
- garlic salt
- 8 oz sour cream
Preheat oven to 350F. Grease a large sheet pan. Season chicken with garlic salt and place on sheet pan. Bake for 45 minutes, or until juices run clear. Cool and shred chicken.
With metal tongs, char each tortilla over a stove burner for about 30 seconds, or until lightly puffed.
Pour ½ cup enchilada sauce in the bottom of a large (approx. 15×9.5 inch) baking dish. Arrange 6 tortillas in a single layer. Top with ½ the chicken, 1/3 cheese, ½ sour cream, and 1/3 of remaining enchilada sauce. Repeat. Add a top layer of tortillas, cover with remaining enchilada sauce and cheese.
Cover and bake 45-60 minutes at 350F, or until heated through and bubbly. Allow to sit for ten minutes before serving.