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.
don't be surprized when one fine day the publicist for the wildly acclaimed Rosebud Confectionary contacts you to design a cookbook featuring spreads like this, the silent film of cooking.
ReplyDeleteI'd be so damn giddy at landing that project. How giddy?
DeleteThis: http://www.youtube.com/watch?v=-y_1TmbMbi0
s-mon, unconventional is most celebrated here on recipes-to-relish! and thanks for posting this stellar mid-winter (but really anytime-year-round) dish. i have a feeling that few others are a match for your mad chile skills. love the silent filmstrip montage, as rose put it; captures the story & motion of the assemblage. and may i just say, you have one lucky wife!
ReplyDeleteMy mother overnighted me several pounds of green chile, which I immediately used to make this. As I'm putting it together in a 9x11 casserole, I commented that Jess and I would be eating this for a week. Three days later, it was gone. The next batch lasted a day and a half. Yes. It's that good.
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