Chicken enchilada casserole

It’s a very food centric day. First thing, I prep some chicken breasts to slow cook for an enchilada casserole recipe (see steps and photos below). Then, after my usual morning routine and a shower, I head out in the afternoon to do more shopping for Thanksgiving ingredients. The health food store was out of brown rice syrup, but I found Karo brand dark corn syrup at the upscale Fallon & Byrne market, so that will have to do. I also found a few more useful things at the Dunnes Store in the St. Stephens Green Shopping Centre, including a pastry brush. I should have everything I need for my pecan pie now. It’s warmer today and overcast. I get caught in a rain shower on the way back to the apartment, but thankfully it’s not a heavy downpour.

The chicken enchilada casserole I’m making for dinner today is adapted from a recipe of my Great Aunt Lulu Mae’s, passed down to me by my sister Ginny, with a few flourishes I’ve added over the years (e.g., the original recipe did not call for enchilada sauce). I kept this dish in heavy rotation in the U.S., so I’m excited to try it in Ireland.

STEP ONE — Season chicken breasts with salt, pepper cumin, and finely chopped chili pepper:

STEP TWO — Cover with salsa verde and roughly 1/2 a bottle of beer, then slow cook on low for 8 hours:

STEP THREE — Drain liquid from chicken and seasonings and shred with forks:




STEP FOUR —Add chopped scallions / green onions to shredded chicken (you can also add canned chilis for extra flavor):


STEP FIVE — Assemble casserole in the baking dish by alternating layers of corn tortilla strips, chicken mixture, sour cream, and cheese:





STEP SIX — Finish with a layer of tortilla strips, then enchilada sauce and finally cheese on top:



STEP SEVEN — Bake for roughly 30 minutes at 350 F; I also turned on the broiler (aka grill setting) for the last 5 minutes to get the top cheese layer browned:


For a side dish, I threw together a simple slaw using some pre-shredded bagged cabbage, grated carrots, and a garlic lime dressing:






It turned out to be quite a meal! It tasted very much like the version I’ve made in the U.S., although it does have a distinct Irish flavour… similar to how Irish beef tastes different from U.S. beef. Perhaps it’s from the dairy (i.e., sour cream and cheese)? At any rate, I don’t know what I was thinking making a big casserole during the week of Thanksgiving, because I have a lot of leftovers… at least it freezes well.

While I’m cooking earlier, I listen to RTÉ radio. Tonight the Dáil (Irish Parliament) is debating the easing of COVID-19 restrictions scheduled to take place next week on December 1st. Although Ireland has done better than most in reducing the number of new daily infections, the numbers aren’t quite as low as originally hoped… we’re still at 200+ a day. There enormous pressure from the business community to open up as much as possible, but at this point it doesn’t sound like wet pubs (those only serving alcohol and no food) will be allowed to open. People are being encouraged to keep Christmas gatherings small and not to travel. The Tánaiste (#2 in Cabinet), Leo Varadkar also signalled that a third wave of restrictions may be necessary in the New Year after the Christmas holiday period, which would not be popular and perhaps not even tolerated. The final decision on restrictions will be announced Thursday or Friday of this week, taking into account a few more days of data.

In other news, a throw-blanket arrived by courier this morning. I had ordered it from what I believe is a reputable Irish producer, John Hanly & Co. It’s super soft lambswool, and the modern pattern with grey and yellow stripes matches the throw pillows of the apartment. Silly, I know, since I won’t be living in this apartment forever, but still I liked this design more than the traditional plaids available.


Until next time…

1 Comment

  • I will definitely print out this chicken enchilada casserole recipe. It beats wrapping them individually! Glad it turned out well with the Irish ingredients. Surprised you could find salsa verde and enchilada sauce. Love the new wool throw. Nice addition and easily transportable. Happy Christmas season.

By Hugh