On Tue, 12 May 2009 13:23:16 -0700, Lin >
wrote:

>Alex wrote:
>
>> My ammo pouch is full. Got tortillas, got chicken, got
>> Hatch chilis, I smell a chicken enchilada casserole in my
>> future.....
>
>Oooh, that does sound good. I've got some roasted hatch chiles in the
>freezer -- and plenty of chicken.
>
>Your recipe, please!

>--Lin

Start early, boil your chicken parts, chill while tender,
shred. Put aside.

Casserole. Deep!

take corn tortillas, cut into quarters, drop into Food
Processor. Pulse down to barley-cord size. Put aside.

MIP your hatch chilis, chopped. Onion, chopped, Cilantro
leaf, chopped, shredded Jack cheese or other Mexican
cheese, even Queso Fresco. No beans. You might want
to consider using a green salsa, but with your roasted
hatch greens, I think it's overkill.

Shredded swiss, or Jack, if you ALSO have Queso
Fresco, or cottage cheese.

Aside: Cumin seed, ground. Some ground garlic.

BUILD:

Casserole, layer of tortilla granules. Layer of shredded
chicken, no skin. Light layer of onion. Dust with cumin.
More tortilla grains, topped with cottage cheese or
queso fresco.

More chicken. Layer of chilies. More Queso fresco.
Dust with cumin, lightly. Salt. Pepper. Drizzle with
some lime juice.

Another layer of tortilla granules. Last of chicken.
Cover with chilies, and more fresh cheese
GARLIC!.
CHopped cilantro. Maybe some parsley.

COver with the last of the tortilla granules, or
not as your taste dictates.

Layer of shredded swiss or Asiago, or whatever
good cheese floats your boat. Cover with last of
the hatch chilies or some salsa verde.

Last wash of lime juice, drizzle with oil, if you
wish, and to keep the top from scorching.

You have naught to worry, mate. Everything here
is already cooked. Warm well, to ensure the
flavors meld, and enjoy your tucker.

You are free to make any changes you wish.

Enjoy,

Alex