Saturday, January 06, 2018

A Golden Casserole for the Golden Globes

The high holy season for cinephiles has begun! The Golden Globes are tomorrow night, and I have spent my winter break, as always, trying to watch every nominated film and most of the the tv shows. A friend is inviting a few people 'round to watch the show, and I am making two casseroles for the event: my favorite cavatini, and something I just made up that I'm calling Chicken Chile Relleno Casserole. I think it turned out great!

Chicken Chile Relleno Casserole

vegetable oil
12 corn tortillas
16 oz. prepared salsa verde
2 cups sour cream
1 rotisserie chicken, deskinned, deboned, and shredded
1 teaspoon each paprika, chili powder, cumin, oregano, granulated garlic
1/2 teaspoon black pepper
1 large onion, thinly sliced or diced
2 cans whole green chiles, drained and sliced
1 lb. shredded colby jack cheese (or Mexican blend)

Heat an inch of vegetable in a large skillet to medium-hot. Fry the corn tortillas in four batches until golden brown, and drain on a paper towel. Set aside. Whisk together the salsa verde and sour cream and set aside. Mix the shredded chicken with all of the spices. Saute the onion in a little of the leftover vegetable oil until tender and starting to color. Reserve.

Assemble: Put a half cup of the salsa verde and sour cream mixture on the bottom of a 9 x 13 baking dish. Make a layer of six fried corn tortillas. Top with half the chicken, onions, green chiles, and a cup or so of the sauce. Top with half the shredded cheese. Repeat with a second layer, including the rest of the sauce but minus the cheese.

Cover with tin foil and bake at 350F for 30 minutes. Remove the foil, add the other half of the cheese on top, place the foil back over the dish, and bake for another 15 minutes.

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