October 17, 2012

green chile chicken enchiladas

wow-wee i made the best ‘chiladas last night!  full of flavor and very pretty too! it's just the two of us at home so i made a small dish. i use a whole already-roasted chicken and just shred however much i need. freeze the rest.  this recipe is for one small casserole, about 2 quarts, but it’s large enough for leftovers.

preheat oven to 350 degrees.

shred about two cups of chicken. Season with about 1 teaspoon ground cumin and 1 teaspoon chili powder, adjust for your heat preference. depending on my mood i may add crushed red pepper too. generously salt and pepper. set aside.

chop about 1/2 - 3/4 of an onion. set some aside to sprinkle on top of each of the finished servings. set aside.

heat about 6 tablespoons of canola oil in a small fry pan. lightly fry about 8 corn tortillas (i use white corn), just enough to soften. let drain on a plate of paper towels.   sprinkle each tortilla with salt and pepper as soon as you put them on the toweling.  lay another set of papertowels over the fried tortillas and place newly fried tortillas on top.  set aside.

lightly spray casserole dish with nonstick cooking spray.  pour a bit of green enchilada sauce from a 15 oz can on the bottom of the casserole dish, just enough to lightly cover the bottom.  this not only helps with sticking, but keeps the tortillas moist.

place 3-4 tortillas on the bottom of the dish.  sometimes i cut them in half to more easily arrange them depending on the shape of the dish i use.  start layering: sprinkle chicken over tortillas; sprinkle onions and shredded cheese over chicken; pour half of remaining sauce over top.  cover with rest of tortillas, then cheese.  pour remaining chile sauce over top.  cover with foil and bake for 30 minutes.

after 30 minutes, remove foil and let bake another 10 minutes. let the dish rest outside of the oven for about 15 minutes, covered with the foil - it’s easier to cut and serve.

serve with shredded cheese, remaining onions, sour cream, and a side of pintos that have been lightly seasoned with garlic powder, onion powder, salt and pepper to taste.

it's easy to do another layer if you're so inclined but, aside from the obvious of using more ingredients, you'll certainly want more enchilada sauce.  bueno apettito ya'll.

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