Gerry loved this recipe I put together. He remembers a tamale pie that one of his friend's mother made that he loved. She sent him home with his own huge Tamale Pie every so often.
I made this in too-small of a Pyrex casserole. Use a 10 x 8 so that it isn't full to the top!
One package of 18 corn tortillas (small rounds not large like flour tortillas)
Filling:
Two 8-oz. cans enchilada red sauceOne 8-oz. can fire-roasted tomatoes
Three tomatillos, diced
One medium onion, diced
1/2 cup sour cream
1-2 T Badia taco seasoning usually found in the International sections of grocery stores.
Salt and pepper
One round of queso fresco cheese, crumbled
1/2 or 1 cup of chopped cilantro
One can sliced black olives, drained
Chicken:
Mix whatever chicken you use with 1/2 can enchilada sauce.
Toppings:
Optional: 1/2 cup grated Cotija cheese
Rest of enchilada sauce
Instructions and Assembly:
- Cut the corn tortillas into 2"strips.
- Mix 1/2 can of enchilada sauce, the tomatoes, the tomatillos, the onion, sour cream and seasonings in a large bowl. Add the crumbled queso fresco, olives and cilantro. Mix well.
- Cover the bottom of the casserole with a few tablespoons of one of the cans of enchilada sauce. Place strips of the tortillas along the bottom and sides of the dish, overlapping if necessary.
- Cover with a few more tablespoons of enchilada sauce. Cover with 1/4 of the filling. Cover with 1/4 of the chicken. Cover with tortilla strips. Repeat until all ingredients are used.
- Cover with any of the rest of enchilada sauce and the grated cheeses.
- Bake at 350 degrees for 45 minutes and make sure it is bubbly before removing from the oven.
