Tuesday, January 11, 2011

Green Chile Tortilla Bake Recipe

This is really good.  I know it has cream cheese AND cheddar cheese, but I only used half the package of cream cheese (it's all I had) and probably half the cheddar cheese.  But most of us are lactose intolerant so it's a necessity AND it lessens the evils.  So try it with half and see if you notice!

(note that the ingredients are listed in TWO different areas - don't forget the bottom list when you shop!)

First- make your green chile sauce:
Green Chile Sauce Recipe
2 cups fresh or frozen roasted chiles, skinned, stemmed, seeded, chopped
(I used canned)
5 cloves garlic, peeled and chopped
2 vine ripe tomatoes, seeded, chopped
3 cups vegetable broth- reserve 4-5 tablespoons
Pinch of sea salt, to taste
Fresh ground pepper, to taste
A dash of golden balsamic vinegar
1 tablespoon agave syrup
2 tablespoons potato starch or sweet rice flour
(I used corn starch)

In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and agave syrup. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes.

Add the potato starch to the reserved broth and whisk to make a thickening paste.
Stir the paste into the green chile and continue to cook, stirring, for another 7 to 10 minutes, until the sauce is thickened but not gluey.

As always, taste test. If you used very hot chiles and the sauce is too spicy, add more agave to soften the heat. Remove from the stove and set aside.

Make your casserole:
2 1/2 cups green chile sauce (see above)
10 to 12 corn tortillas
1 8-oz. package soft cream cheese- room temperature
(I used half)
1 cup grated cheddar or Monterey Jack cheese, or vegan cheese (I used half)
1 medium red onion, diced fine
4 cloves of garlic, minced
2 cups cooked black beans
1/2 teaspoon cumin, to taste
Juice from 1 large lime

Preheat the oven to 350 degrees F. Lightly spray or oil an 8x8-inch baking dish.

Spoon a half cup of the chile sauce into the baking dish to cover the bottom. Tearing some tortillas in half, if necessary- to fit- take four tortillas, one at a time, and dip each one quickly into the hot green chile sauce, then place it into the baking dish to make a bottom layer.
Spread the softened cream cheese onto the tortilla layer; add the grated cheese.
In a bowl, combine the onion, garlic and  beans. Season with cumin and lime juice.
Add the or bean mixture to the casserole and spread evenly.
Spoon a half cup of green chile sauce over the beans.
Follow with another layer of dipped tortillas. Press down with a spatula.
Pour the remaining green chile sauce all over the top, allowing it to seep in around the edges.
Cover loosely with foil and bake for 20 to 30 minutes until it is hot and bubbling.
Allow the casserole to sit for a few minutes before cutting and serving. Serves 4.


Aaron Grey said...

Hi, I came across your site and wasn’t able to get an email address to contact you about a broken link on your site. Please email me back and I would be happy to point them out to you.


Aaron Grey

Insurance blog

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