Menu #6

Some wonderful choices this week

Salmon Cuban Tacos with a Mango Slaw and Chipolte Crema serve with Spanish Rice

Fried Chicken and Biscuit Sandwich serve with chips

Pork Chili with Polenta serve with salad

Enchiladas Verdes Casserole serve with salad

Roasted Chicken with Maple Caraway Roasted Brussel Sprouts

 

Side Dish –  Carrot Salad

Enchiladas Verde Casserole

Print Recipe
Enchiladas Verde Casserole
An delicious casserole that can be either vegetarian or for meat lovers.
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat broiler on oven. Take the tomatillos and poblanos and mix with the olive oil. Place on baking sheet and broil 5 to 10 minutes, untll browned and soft. Set aside. In a skillet take the vegetarian chicken and onion and cook in 1 tsp olive oil. When the onion, 2 of the garlic cloves, and chicken are cooked through mix in the cumin. Once the poblano is cool, deseed and toss the stem. Put poblano and tomatillos in a blender. Add sugar, salt and pepper, remaining garlic clove, Pulse and blend should become chunky. You can add a little bit of water if it needs to be runnier. Pour a little bit of the sauce into a 13x9 inch baking pan. Place tortillas to cover space. I use two full ones and then slice a third in half to cover the full length of pan. Add some of the chicken mixture then top with cheese then follow with tomatillo sauce. Do another layer then follow with another layer of tortillas. Pour remaining sauce then top with cheese. Reduce oven to 350 and cook for 20 minutes until cheese is browned. Let sit for 5 minutes then top with the cilantro, avocado, tomato, radish. Dollop a tsp of sour cream.
Recipe Notes

You can substitute the vegi chicken for regular chicken diced or ground beef or turkey.