Killer Chile Verde Casserole |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is called killer for a reason; my daughter who loves Chile Verde and orders it at least once in every Mexican restraint she goes to, says this is the best. I found it on the web. Where? I don’t know. I have looked all over trying to find it again. Read more . I have done a search on this site looking for it with no luck. If I inadvertently swiped it from someone on this site you have my apologies. On the other hand it is too good not to share with all of you fine folks. What Bogart was really saying during Treasure of the Sierra Madera you Know this is too fine a recipe to pass up. I think we just need one more bite and then we will be full Badges! We don't need no stinking badges to eat this! Ingredients:
1 lb pork roast; boiled with celery and onions until tender or crock pot it. (i use a pressure cooker for this part and shred the meet afterwards) |
1 onion |
2 stalks celery |
sauce |
1 small onion |
15 oz can green enchilada sauce (i use mild) |
1 bell pepper (optional) |
1 4.25 oz can of sliced olives |
1/2 tsp salt |
1/4 tsp garlic powder |
1/8 tsp pepper |
6 corn tortillas |
1 egg |
1 cup small curd cottage cheese (low fat or non fat won’t hurt this recipe at all) |
10 slices monterey jack cheese (or enough to make two layers) |
1/3 cup shredded cheddar cheese |
Directions:
1. Cook Pork, celery and onion(s) until tender
2. Combine onion, enchilada sauce, olives, salt, garlic powder, and pepper in a large kettle
3. Simmer 10 minutes
4. Add meet and vegetables (drain the liquid you cooked the pork and vegetables in before adding it to the sauce mixture.)
5. Simmer an additional 10 minutes
6. Sauté corn tortillas in oil until soft
7. Drain on paper towels
8. Cut in half
9. Beat cottage cheese and egg(s) together
10. Layer ingredients in the baking pan as follows;
11. Half corn tortillas
12. Half Monterey Jack cheese
13. Half cottage cheese
14. Half meet sauce
15. Repeat and top with shredded cheddar cheese
16. Bake 20 minutes at 350 until bubbly on all sides
17. Serve with warm tortillas and frijoles
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