Chicken Enchilada Casserole

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         FOOD FUNNY
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Anna Welander knows that the only thing I like better than a food funny
is a food funny with a dog in it:

A guest at dinner noticed the small family dog looking hungrily at every
bite she took. Finally she took a small piece of meat from her plate and
held it up for him. "Speak!" she said to the dog.

The dog answered, "Under the circumstances, I hardly know what to say!"

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            TODAY'S RECIPE
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Enchiladas in a cheese sauce such as this are often called "enchiladas
suizas" (Swiss enchiladas) in Spanish because of the legendary cheeses of Switzerland.

Chicken Enchilada Casserole

1 Tbs (15 ml) olive oil
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2-3 skinless, boneless chicken breast halves, chopped
1 can (7 oz, 200 g) diced green chiles, drained
1/4 cup (60 ml) sour cream
8-12 corn tortillas, warmed in the microwave or in a dry skillet over moderate heat
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
4 oz (110 g) cream cheese at room temperature
1 cup (250 ml) grated Swiss cheese

Heat the oil in a skillet over moderate heat and saute the onion and
garlic until tender but not brown, about 5 minutes. Add the chicken and
saute until cooked through, about 5 minutes. Add the chiles, sour cream,
salt, and pepper, and remove from the heat. Spoon about 1/4 up (60 ml)
of the mixture down the center of each tortilla, roll up, and place seam
side down in a greased baking dish. In the same skillet, melt the butter
over moderate heat and stir in the flour. Cook for 3 minutes. Add the
milk, salt, and pepper and whisk until the sauce boils and thickens. Add
the cream cheese, whisking until blended. Pour over the tortillas, top
with the grated cheese, and bake in a preheated 350F (180C) oven until
heated through and bubbly, about 40 minutes.
Serves 4 to 6.
Received on Tue Sep 11 22:13:46 2007