Ever have days when you can’t decide what to cook for dinner? That was me last night. I couldn’t decide between easy and fast, or something more involved. I ended up going for something in the middle, but still had to make a grocery store run, which is what made me late. But it was worth it. On the positive, at least the grocery stores are less crowded at 8pm versus right after work.
And so, when it finally came out of the oven, at 10pm, I immediately wasted no time cutting out a square of this casserole.
It was delicious! Still tasted like enchiladas, just looked a little, um…blob-like. Oh well, comfort food isn’t about looks so much. Because it was still very hot, it really didn’t hold it’s shape once plated. But it was still very good.
The results in cutting it the next morning as I packed it for lunch were a little better after having had time to settle and cool overnight.
I was surprised how similar it looked to this. Mexican flavors, though.
Stacked Chicken Enchiladas with Salsa Verde and Cheese (this recipe from Bon Appetit)
2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions