Killer Chile Verde Casserole
From mark555 15 years ago
- 20 minutes to make
- Serves 4
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!" See less
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) shopping list
- 1 onion shopping list
- 2 stalks celery shopping list
- Sauce; shopping list
- 1 small onion shopping list
- 15 oz can green enchilada sauce (I use mild) shopping list
- 1 bell pepper (optional) shopping list
- 1 4.25 oz can of sliced olives shopping list
- ½ tsp salt shopping list
- ¼ tsp garlic powder shopping list
- 1/8 tsp pepper shopping list
- 6 corn tortillas shopping list
- 1 egg shopping list
- 1 Cup small curd cottage cheese (low fat or non fat won’t hurt this recipe at all) shopping list
- 10 slices monterey jack cheese (or enough to make two layers) shopping list
- 1/3 Cup shredded cheddar cheese shopping list
How to make it
- Cook Pork, celery and onion(s) until tender
- Combine onion, enchilada sauce, olives, salt, garlic powder, and pepper in a large kettle
- Simmer 10 minutes
- Add meet and vegetables (drain the liquid you cooked the pork and vegetables in before adding it to the sauce mixture.)
- Simmer an additional 10 minutes
- Sauté corn tortillas in oil until soft
- Drain on paper towels
- Cut in half
- Beat cottage cheese and egg(s) together
- Layer ingredients in the baking pan as follows;
- Half corn tortillas
- Half Monterey Jack cheese
- Half cottage cheese
- Half meet sauce
- Repeat and top with shredded cheddar cheese
- Bake 20 minutes at 350 until bubbly on all sides
- Serve with warm tortillas and frijoles
The Rating
Reviewed by 5 people-
yes this sounds fantastic.. and you swiped it from me .......no just kidding.. lol
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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And just when I thought I was set on what to make for Cinco de Mayo tomorrow you go and confuse the issue. WONDERFUL recipe! Now...what to make, what to make.....
crabhappychick
in Pittsburgh loved it
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I love, love, looove chile verde so this recipe caught my eye right away. And shredded pork is also my good friend...yummm. I'm going to be making this baby real soon. Thank you for sharing this recipe...
lunasea
in Orlando loved it
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