A few days after the success of "midget muff" night (hope you get that joke by now), I noticed the leftover 93 of 100 corn tortillas on my counter eagerly waiting to be swarmed with dingy white/green fuzzy spots. Along with a wilting head of spinach and sprouting garlic, I thought up this next one then headed to my local supermercado.
Grate a block of Mexican white cheese- set aside. Shred the meat off an entire Mama hen and toss into mixing bowl. On stove, simmer chopped garlic and onions in small amount of olive oil eventually adding rinsed and cut spinach- set aside. Stir with chicken about a third of a pint of Sour Cream and half a pint fresh green salsa- add salt, pepper, and whatever other seasonings tickle your fancy.
Toss in vegetables from stove into chicken bowl, along with a handful of the grated cheese. Stir thoroughly until semi-creamy. Mix remaining sour cream and salsa and fill into pie plate or something similar. Dip both sides of corn tortillas in pie plate then fill tortilla with chicken filling and some cheese. Roll it into a stiff one, and line the bottom of a greased glass baking dish with rest of 14 to 18 enchiladas. Scoop the rest of the sour cream mixture and cheese atop casserole and bake at 350 for about 30 minutes or until cheese is bubbly.
This is best eaten like all other casseroles- straight from the dish before it goes into the fridge with a lone fork and is eaten one bite at a time over the course of a few days by a variety of migrants and beatniks. Serve with fresh red salsa.
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