This little number is all over the internet in one form or another. Most recipes are fairly much alike without much deviation. Although it is so prevalent, I had never made it nor eaten it. That’s too bad because I have been missing a really good casserole. The flavors are simple, yet rustic in a Tex-Mex sort of way, reminiscent of enchiladas, except actually better.
I can’t claim to be the one who started this recipe; however, I can say that this is my own version of the popular classic. I lightened up on the ‘cream of…’ soups, choosing to use the lower salt/lower fat versions of those soups. Good thing, too, because there is a moderate possibility that I used extra cheese (she said with wide-eyed innocence).
The flavor has been updated just a bit with fresh garlic and chipotle chile powder. I love the smoky heat that chipotle brings to this dish. Additionally, I used a poblano pepper in place of the standard green bell pepper. The first time I made this casserole was from a fairly standard recipe. The second time I made it, the few small changes that I’ve mentioned made big flavor difference. I hope that you enjoy this version of an old classic.
There’s one more thing I’d like to say before I leave you with the recipe. As I previously stated, I used “cream of” soups in this casserole. Perhaps at a later time I will work out the recipe using a bechemel. For now, however, I am staying with the more traditional recipe. If you decide to switch over to the bechemel, please drop back by and let us know how it worked for you. You’ll need about 2 1/2 cups of the sauce.