A new for me Mex dish.....

[Nevada Ed]

While going over the net, I saw a dish that might be interesting.

Have done enchiladas but never tried a casserole before.
Anyway I gave it a shot since it did take less time to prepare but with the "Mass" it does need more time to get warm.

Browned the butt roast on all sides in oil and let rest on a plate.
Added a can of Dr Pepper to the presser cooker along with some vinegar, BBQ sau, and the normal spices etc. and 1 cup water for enough liquid.
Set the timer for 2 hours for the 5 lb roast to be safe.

After cool, and shredded, we added chopped onion and green chilli and some reduced, thickened cooking liquid with fat/oil removed, plus a little salt.

Pamed a 13x9 pyrex and lined the bottom with corn tort's, meat, onion, salsa and red sauce and repeated with cheese on the top.

Oven set at 375 and cooked for 40 minutes with a foil cover.
Heat probe said it needed 6 more minutes..................

Chopped tomatoes and sour cream finished off the meal.

Just a little spicy for the wife, next try will have the green sauce.

 

[Marshwheeling]

Looks like a variation on what I know as "chilaquiles". It can come a lot of different ways, with chicken, pork or beef in a red or green salsa, with crema and queso fresco. The common element is that it is baked on a bed of tortillas or tortilla chips. At my favorite place, you can get it with a big piece of cecina (in addition to whatever meat is in the sauce) and maybe a fried egg or two. It makes an incredible breakfast.

 

[Ivan the Butcher]

That just about matches the Enchilada Casserole recipe from the Old El Paso box. You do the meat much better.

I can't eat jalapenos, so the wife makes with chilies for my birthday every year (for the last 25 years!)

Ivan

 

[IAMSWUTIAMS]

It's a popular dish in our home.

Sent from my old rotary phone using Tapatalk [emoji3513]

 

[DeathGrip]

How'd you keep the can from exploding?

 

[Sistema1927]

Whenever we have 5th Sunday church potlucks, the wife makes a large green enchilada casserole along with a red one. One time she decided to makes something different, and the complaining was so great she decided then and there to never deviate again.

However, this month has 5 Sundays, but I have warned folks in advance that I am making a large pot of Posole and serving it with Tamales. It wouldn't be Christmas otherwise.

 

[Ivan the Butcher]

Tonight is low carb stuffed Mexican Peppers.

Rehydrate 4 good sized, dried, Ancho peppers

Brown 1/2 pound of chorizo sausage . Add 2 tablespoons lime juice, 1 Cup each: riced cauliflower, fine chopped cabbage. Add 1/2 cup shredded cheese, 1/4 cup fresh or slightly less dried cilantro. Mix together

Stuff the cleaned out peppers. Cover with Pepper Jack cheese and microwave on High 2 at a time for 2 minutes. I like a large glob of very cold sour cream on the side.

If you like serve with Sangria! or a Madero Negro!

Goes good with chips and salsa, but that isn't low carb!

Ivan

 

[Rule3]

How'd you keep the can from exploding?

Dr Pepper??!! Is nothing sacred?