Enchilada Casserole Stuff (Yee Haw)Enchi the Lada

Ingredientes (Spanish for ingredients):

How to do it:

A drink is always a must when I'm cooking. Right now I have my homemade blackberry liqueur mixed with a little OJ. :D

Anyways, on with the prep work. First of all, cut up that onion (try not to cry). Next, roll up your sleeves and get the meat off the bones . Leave out the skin, though. This pre-cooked bird was $3.50 at my grocery store. It's a cheap way to do stuff like this, and saves a good bit of time.

Open up the thawed spinach and squeeze all the water out of it. There will probably be a lot of it. This batch of spinach got its volume cut in half after I was done with it. Next, heat up a large pan and hit it with olive oil. Also, go ahead and preheat the oven to 350. Sautee the onion in the pan for about 2 minutes. Then, add the minced garlic and sprinkle on some cumin. Sautee for another minute or so. Now, add in the salsa and give it a stir. Next, turn the heat to low and add in the spinach.

Now, if you don't have a lovely assistant, you'll want to shred or chop up the chicken right after taking it off the bone. Fortunately for me, my assistant is quite lovely and plenty skilled with sharp pointy things. She took care of it while I was messing with the spinach.

Anyways, back to pan... add the cream cheese. Mix it in until it's mostly melted. Stir in the heavy cream and shake on plenty of cajun seasoning.

Grease your baking dish with butter, and cover the bottom with corn tortillas. Since tortillas are round and you baking dish probably isn't, you'll need to tear them and layer them a bit to cover the bottom. Spread on your chicken & spinach mixture. Top with another layer of tortillas.

Cover with cheese to your liking (lots), cover with foil, and bake. The amount of time depends mostly on the thickness of the tortillas you used. I did this for 18 minutes, then I uncovered it, killed the fire, and let it sit in the hot oven for another 5.

If you cut it into strips instead of squares, it looks more like a normal enchilada. Top will sour cream & green onions or whatever you want. I like to add guacamole, as I do with everything Mexican, and some additional salsa.

Pair it with a cerveza or a margarita and enjoy.

Go back to the Art Student Cookbook.