I’ve really had a taste for Southwest flavors lately! Maybe I’m remembering all the Mexican foods I enjoyed last year while attending NCECA (Phoenix) and vacationing through Arizona — The Grand Canyon, hiking around Sedona, the conference in Phoenix, hiking the mountains south of Tucson.
One of my favorite Mexican dishes is simple — Enchiladas (Chicken or Cheesey), with a side of Refried Beans. I find it easiest to make a layered Enchilada Casserole, so that I have plenty left over.
For my Enchilada Dish, I grilled several Chicken Breasts, to smokey/tender — Then sliced very thin and tossed in an Enchilada Sauce. I start with a prepared sauce (Frontera brand), then add additional ingredients. I layer in a baking dish — Corn Tortillas, Chicken/Sauce mixture, grated cheeses (White Cheddar, crumbled Chevre). And while baking, I finish preparing the Refried Beans. For serving, I top with Salsa Verde and/or Cilantro.
I’ve prepared this Casserole in a rather rustic but bright Baking Dish — Stoneware, thrown and altered, Soda fired. I love making these eight-sided dishes — With both organic and geometric statements. They’re great for either baking or serving. And, in this case, they’re a perfect size and shape for the Tortillas!!