Even still, Mexican food is not easy to come by in Austria. Sure, sure, there are a couple of restaurants in Vienna that we've tried out, but alas, it's nothing like getting a giant, juicy, two-hand-needed, aluminum wrapped, $4 burrito that you can find almost anywhere in North America. This being the case, we have to take matters into our own hands. Yes, it's come to that. If we want it bad enough, the mister and I must cook it for ourselves.
And cook we did! Or bake. Yeah, so I guess we baked it. A Chicken Enchilada Casserole that is.
To our relief, the preparing and baking process didn't kill us. In fact, we had a lot of fun making the dish together. I can kind of, sort of understand how some of you like cooking. Nevertheless, I'm still not totally sold on the culinary art. David and I are good at many things. Wicked good, actually. But cooking's just not one of them. And we're okay with that.
That being said, we'll make this recipe again. Our bodies need it.
Here's the recipe we found on All Recipes. We made a few changes because we can't find everything here that the recipe calls for. Here's what we made:
225g sour cream
8oz jar of salsa
20g sliced onion
1 can red kidney beans
5 flour tortillas, cut into strips
4 skinless, boneless chicken breasts cooked and cubbed
1/2 packet of Taco spice mix
225g chedder cheese shredded
For the roux: 1 Tbs butter, 1 Tbs all-purpose flour, 1/2 cup milk
- Preheat oven to 175'C (350'F).
- Cook chicken. Adding Taco mix and a splash of water.
- Prepare roux
- In a large bowl, mix sour cream, salsa, roux, onion and beans
- Layer the bottom of a 9x9 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 cheddar cheese. Repeat layering with remaining ingredients.
- Bake in the preheated oven 25 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes. Devour!