green chile chicken casserole

2019-05-29

This recipe is a cross-over between the Belgian Vol-au-vent, chicken pot pie and chicken enchiladas. It can easily be adjusted in any of those directions if you want the ‘pure’ recipe.

I cooked the chicken legs separately and left them whole because I prefer that over minced chicken.
I did not use canned mushroom soup like many people do for enchilada sauce here in New Mexico, but started from scratch.
I did not use any puff pastry, pie form or tortillas here—those are easy to add if you want them—but I did add peas & carrots, green chile and lots of cheese.
The sauce looks a bit like curdled milk. Low-moisture Mozzarella cheese is not the best-looking choice for this, but it was all I had at hand. Gooey melting cheeses like Swiss, cheddar or asadero would create a more satisfying stringy look.

INGREDIENTS

This is what you need for 2-4 servings:

2 chicken legs
S&P, paprika powder
sauce: (double quantity)
- 1 lb. mushrooms, preferably fresh
  I used canned straw mushrooms
- 1 qt. béchamel sauce or blond roux (milk or chicken / beef stock)
- ¼ to 1 lb. green chile
- ½ lb. peas & carrots mix
- a gooey-melting cheese or mix

Pic1: chicken casserole

Directions

Pic2: mushrooms, milk
Pic3: blended
Pic4: sauce, peas, carrots, green chile

Blend mushrooms into just enough milk (Pic2) to get a thick puree. (Pic3)
You can use this as is or stir it into béchamel sauce for greater volume.
Warm the sauce through.
Add peas & carrots, green chili to taste. (Pic4)
Depending on heat of the chile and your tolerance for spicy heat, that can be anywhere from ¼ lb. to 1 lb.
Season to taste.

Pic5: chicken legs
Pic6: load that pot
Pic7: baked

Cook the chicken legs separately.
Pan-fry, bake (Pic5) or boil as you prefer.
Pull the meat for vol-au-vent, pot pie or enchiladas.
I left the chicken legs whole. (Pic5)
Stir the pulled chicken into the sauce.
Optional:
- Pour the sauce into an oven-proof dish.
  = over the whole chicken legs, if you didn't pull the meat.
- Add a generous layer of cheese. (Pic6)
  Use a gooey melting-cheese for best results.
Alternatively:
- fill puff pastries, pie form or tortillas in a baking form.
Bake or broil for 15-30 minutes until the sauce bubbles and cheese is golden brown. (Pic7)
Remove and serve immediately. Enjoy. (Pic1)

If you made extra sauce,
- refrigerate or freeze for future use without adding any cheese.
- see Pork Neck Bones in Orange Juice.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org