"While traditional enchiladas are corn tortillas stuffed with filling and rolled into cylinders, then nestled tightly next to one another and smothered in sauce, Bobby Flay has a casual take on an enchilada casserole that's much less labor-intensive than filling and rolling up those tortillas individually."
"Flay cooks chopped kale in the pan with some oil and grated cloves of garlic, which lowers the chance of the garlic burning, until it's wilted. Flay explains that he loves kale due to its hardiness and the fact that it's difficult to overcook."
"For the sauce, Bobby Flay blends canned tomatoes with ancho, chipotle, and pasilla chiles, and a bit of honey to balance the heat level, along with some fresh lime juice for acidity and brightness."
Bobby Flay presents a streamlined enchilada casserole recipe that eliminates the labor-intensive process of rolling individual tortillas. The dish layers tortillas with cooked vegetables and chicken, similar to lasagna construction. Flay wilts kale with garlic and oil, sautés cremini mushrooms until tender, and combines them with pre-cooked white onions for aromatics. The sauce combines canned tomatoes, ancho, chipotle, and pasilla chiles with honey to balance heat and lime juice for brightness. Flay demonstrates an efficient technique of coating tortillas in a shallow bowl of warm sauce before layering them in the casserole dish with the vegetable and chicken mixture.
Read at Tasting Table
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