Sunday, September 18, 2011

Hatch Chiles... King Ranch!

It's Hatch chile season here. I veganized this recipe and it was super awesome. Make this right away. I used medium Hatch chiles. It was spicy and my mouth is still burning, so maybe next time, I'll go mild.

King Ranch 'Chicken' Casserole

1 1/2 packages frozen gardien, slightly thawed and chopped
6 roasted Hatch chilies, peeled, seeded, stemmed and chopped
½ large onion, chopped
3 cloves garlic, minced
1+ tablespoon olive oil
¼ lb. EB margarine
3/4 cups flour
1 ½ cups no-chicken stock
1 ½ cups unsweetened soy milk
1 cup vegan sour cream
1 ½ teaspoons chili powder
3/4 tsp. ground cumin
½ teaspoon cayenne
salt and pepper to taste
6 oz daiya cheddar cheese
1/2 lb+ of corn tortillas, cut into quarters

Cook onion and garlic in oil until translucent. Stir in chilies and cook a minute. Set aside in a bowl.

In the same pan, heat a little oil and cook gardien. When it is close to done, add the spices and cook for a minute. If the spices stick, add a little water to deglaze. Set aside.
Melt butter in large pan, stir in flour to make a roux, slowly add no-chicken stock and soy milk, and cook over low heat until thickened. Stir in sour cream. Add salt and pepper to taste.
Preheat oven to 375 and grease a 9x13 big casserole.

Spread a layer of sour cream sauce in the bottom of the casserole. Cover with a layer of tortillas, then a layer of chicken, one of cheese, one of chilies and onions, then another one of tortillas. Repeat until casserole is full. Top with a layer of tortillas, then sauce and grated cheese. Cover with foil and bake until bubbly, about 40 minutes. Let stand a few minutes before cutting and serving.
5-6 servings

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