2019-09-13
Grenchiladas = a stuffed tortilla / burrito smothered in green chile enchilada sauce. Inspired by enchiladas, but different presentation: I made it bigger and stuffed it like a burrito. You won't find this word in a dictionary. I invented it for this recipe.
That allegedly 'mild' green chile seemed like it would give habanero peppers a good run for their money. I dumped 1 ½ lbs. of green chile into a large can of cream of mushroom soup. The only other ingredients were chicken, tortillas and cheese. It turned out amazingly well. It still had a bit of a bite, unavoidably, but it was delicious. The pictures tell the story.
If you don't like to use the canned cream of mushroom soup, make mushroom cream sauce from scratch and blend part or all of the mushrooms before adding the heavy cream.
I don't care much for corn tortillas, but Marielos prefers them. I made a batch of each.
This is what you need for 8 servings:
Pic1: chicken grenchiladas
Pic2: cream of mushroom soup
Pic5: pulling chicken meat
Pic8: more green chile
Pic11: all done - left = layered corn tortilla, right = rolled flour tortillas
2019-09-14
The next step.
Like the title suggests—and I am wont to do—the above grenchilada casserole was repurposed as a soup the morning after. As always, the difference is more liquid with fewer solids.
This one has come full circle. It started out as soup, that became a casserole that became a soup again, each one different from the other two.
Notice the similarities with the Burrito Soup recipe.
This is what you need for 2 servings:
Pic14+15: grenchilada tortilla soup