Sunday, August 28, 2011
Chicken Cheese Enchilada Casserole
Chicken filling: chicken tenders, cooked in a microwave with a variety of spices, chili, cumin, pepper, smoked paprika, etc... Shred. Added some minced cilantro, diced chili pepper, and green enchilada sauce.
Put some enchilada sauce (I used green), in the bottom of a souffle dish (the tortillas fit perfectly), then layer toasted corn tortillas, shredded cheese, chicken filling. I used about 6 tortillas. Cover with more green sauce, top with cheese. Bake 350 for about 40 minutes.
I served it with refried beans, brown rice, baby romaine and red lettuce, and home made hot sauce.
Sauce: can of diced tomatoes in juice, minced cilantro, diced red onion, bit of green sauce, diced jalapeno, some lime juice. Instead of keeping it chunky, I used my immersion blender (could use a regular blender) and pureed it.