Advance Prep.  Prepare a batch of Maria’s Salsa Roja (see Miscellaneous).  Prepare a batch of Maria’s Salsa Verde (see Miscellaneous). Prepare a batch of Mosca’s Chicken (see Meat) and allow to cool (or just use leftover chicken).  When cool, use your hands to remove the meat from the bones.  Shred the meat to enchilada size.

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Poblano Peppers.  Turn the gas burner to high.  Skewer a pepper with a long fork so that you can hold it in the open flame. Roast the pepper in the open flame, turning it continuously, until it is uniformly cracked and blackened.  When done with each, drop the pepper into a paper sack and twist the top.  After 15 minutes, remove the peppers from the sack and peel them with your fingers under running cold water.  Split open with a knife and remove the seeds and stem. Dice.

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Tortillas.  Heat a small skillet containing vegetable oil ½ inch deep over medium heat until it is hot enough to fry a tortilla.  Use tongs to dunk each tortilla in the hot oil (about 5 seconds per side) and stack the soft-fried tortillas on a plate to cool.

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Sauce.  Heat the oil in a large skillet over medium heat.  Add the Vegetable Bowl and sauté for 2 minutes.  Stir in the Seasonings Bowl and diced poblanos, reduce heat to low, and simmer for 5 minutes.  Stir in the sour cream and remove from heat.

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Casserole.  Preheat oven to 350 degrees.  Mix the cheeses in a large bowl.  In a large covered baking dish, layer the ingredients.  Start with a layer of sauce, then tortillas, then shredded chicken, then cheese, then start over with sauce … (etc.) until the baking dish is full. Pour any leftover sauce over all. Finish with a layer of cheese.  Cover and bake for 30 minutes.  When the casserole is ready, top generously with Salsa Verde and serve.

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