This is an unconventional approach to a recipe post ... and I hope that's ok. But if you know what you're doing, then you know what you're doing ... you know? It all comes down to browning and roasting chicken, then cooking together mushrooms and onions, making a béchamel with cooked chicken, roasted fresh green chile and garlic. Layer it all in a casserole, starting with lightly toasted or fried corn tortillas along with good quality sharp cheese and more raw onion. Build it just like you would a lasagna. Cover with foil and bake for about 45 minutes. Remove the foil and bake until the cheese is browned. I like to garnish or present with a red chile sauce my mother sends me from El Parasol in Santa Fe. The only real secret is using the best quality roasted and peeled green chile ... the kind only New Mexico can grow.
Enjoy.
