Sunday, August 22, 2010

Quick Enchilada Casserole

1tsp butter
1 small red onion, chopped
½ bunch of Cilantro leaves, finely chopped
1 tsp chili powder
1 can of cooked chicken, drained
1 cup of Mexican cheese, Shredded jack and cheddar mix
1 cup of Jalapeno cheddar, shredded
6 corn tortillas, divided
1 12-ounce can of enchilada sauce, divided
1 romano tomato, chopped
1 8x8 baking dish

1. Preheat the oven to 350 degrees F
2. Sauté the onions, cilantro and chili powder together until onions are slightly translucent. Add chicken for the last minute so that it soaks in some of the flavor. Remove from heat.
3. Pour about a tbsp of the enchilada sauce on the bottom of the baking dish so as to grease the pan. Then take 2 of the corn tortillas and rip them up by hand and place them as the bottom layer of the baking dish.
4. Take half of the chicken onion mixture and spread out evenly to make a layer on top of the tortillas, next take 1/3rd of the cheese and create a layer of cheese, then pour 1/3 rd of the enchilada sauce on top of the cheese. Repeat one more time with: 2 tortillas, the rest of the chicken mixture, 1/3rd of the cheese, and 1/3rd of the sauce.
5. Finish by placing the last two ripped tortillas on top, the remaining sauce and then the remaining cheese. Top with fresh tomato and stick in the oven.
6. Bake at 350 for about 30 minutes. Serve with Mexican rice and beans. Enjoy!

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