Ok, right off I have to tell you I struggled for several minutes deciding what to call this recipe. Green Chile Enchilada Bake is the name the recipe came with, and I only made one major substitution. It is pretty much the recipe I enjoyed a few weeks ago when my Shirl-girl made it during our awesome scrap-a-way weekend.
So, Jules, what’s the problem?
First off, it’s not green, despite the large volume of green ingredients. That in itself gives me pause. I would hate tobe known as a blogger who shares recipes with misleading titles. It’s bad enough that I’m a bacon-pusher, right?
Second, you would think chilis were the Main Event here, but they’re not. There are very few peppers in it, period. I sprinkled a few across the top for color, and there is some jalapeno in the taco sauce. But, that’s it. Doesn’t seem right that my favorite fowl isn’t even mentioned until the ingredient list. Which leads me to my final issue…
This recipe in no way resembles anything I have ever eaten called an enchilada. Many thanks to the wellspring of information available to me on Wikipedia, I know that an enchilada is a rolled tortilla. The tortillas here, however, are torn to bits. An enchilada surrounds meat and/or cheeses. In fact, these tortilla bits are surrounded by everything else.
Do you see my dilemma? And, yet, the title stands and I won’t worry another minute about it. Why? Because this recipe has got legs. It’s creamy, a little spicy, and so deliciously filling. Three-fifths of the family loved it, and I can bring the other two around by using a less spicy salsa next time. Oh yes, there will be a next time.
Green Chili Enchilada Bake
adapted from The Picky Palate
1 cup mild green taco sauce (like Ortega)
1 cup light sour cream
1 cup salsa verde, mild
12 white corn tortillas torn into 1 inch pieces
2 cups cooked chicken (use fresh, or Perdue Short Cuts)
One 15 ounce can black beans, rinsed and drained
1 cup shredded Mexican blend cheese
1/4 cup each diced green and red pepper
Preheat oven to 350 degrees F
In a large bowl, combine taco sauce, sour cream, and salsa until well blended. Add tortilla pieces, chicken, and black beans and stir to combine. Pour into a 9×13 pan treated with pan spray. Sprinkle cheese and then peppers on top. Bake, uncovered, in oven for 25 minutes, or until cheese is melted and mixture is hot. Ole!