Pot & Cover

Before the oven after the 350 oven (about 30 min) Before my tummy We'd talked about this recipe about a week before...Scott surprised me by remembering and making it...we'd had killer baked chile rellenos & chicken enchiladas the weekend before at a local restaurant...and talked about something like this. Works Chile Chicken Enchiladas 1 BBQ rotisserie chix, peeled/shredded 1 sauteed onion (diced) optional 2 sauteed celery stalk (diced) optional 4 (or more!) roasted/peeled/diced Hatch (or Poblano peppers) shredded Monterey Jack cheese (3/4 lb) 24 fresh corn tortillas 1 (10oz) can mild red (or green) sauce Fried potatos (shoe string) Sour Cream Sauce: All-Purpose Flour butter milk sour cream Mix all vegies/chicken and 1/3 of cheese. Fry tortillas and pat dry. Put 1/4 of can of sauce in bottom of 9X13 pan. Fill with chicken filling and several fried taters/roll. Top with rest of can of sauce. Top with Sour Cream Sauce Top with remaining cheese Bake 30 or so min at 350 (ti...

This was a few days after the marvelous mushroom bacon mac n cheese, which is making my mouth water just writing those words.  As I write this it is the day after Thanksgiving, Scott just left for the grocery store for dinner ingredients (we ate at my parents with my brothers etc, and all the left overs were GONE!)  I figured it was time to catch up before the month rolled over....and now I'm getting really hungry!  Well one of us had the idea to use the left over cheese from the mac n cheese, as well as the bacon and 'shrooms.  We mixed all the ingredients together for the filling, the cheeses, sauteed 'shrooms, crisped bacon and a little of the cheese sauce.  Scott got very fresh corn tortillas, which we lightly fried (I think), but equally they can be heated in a little damp paper towel in the microwave, layered a little sauce on the bottom of the stoneware baking dish, then rolled the enchiladas, topped with sauce and baked about 30-45 min in a 375 o...