Chicken enchilada casserole recipe

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Chicken enchiladas casserole style. This dish is similar to enchiladas chatas (stacked enchiladas) where two or more layers of tortillas and a chicken mixture are topped with cheese and baked in the oven. The recipe uses chicken, sour cream, Picante sauce and spices as the tortilla 'filling'. You can prepare the dish in advance and refrigerate before baking.
Preparation time: 10 minutes, Cooking time: 30 minutes, Serves: 4 



Ingredients

4 chicken breasts, cooked and diced
1/3 cup chopped cilantro (coriander)
2 cups finely chopped green onions
1 (4 oz) can green chiles, chopped
1 1/2 lb sour cream
1 Tbsp chili powder
2 Tbsp ground cumin
16 oz Picante sauce (see recipe below)
3 cups mild cheddar, asadero or Monterrey Jack cheese, grated
6 corn tortillas

Directions

Preheat oven to 350 F.

In a bowl, combine the cooked and diced chicken, coriander and green onions. (To cook chicken, place in a saucepan with 2-3 cloves of garlic, cover with water and cook covered over low heat for 20 to 30 minutes).

In another bowl, combine the green chiles, sour cream, chili powder, cumin and Picante sauce.

In a rectangular glass baking dish, put 2 tortillas at the bottom. Add a layer of the chicken mixture and top with the sour cream mixture. Repeat with another layer of tortillas, chicken mixture and then sour cream. Finish with the remaining 2 tortillas and sprinkle with the cheese.

Bake uncovered for 30 minutes, until the cheese melts and turns slightly brown.

Serve with fresh salsa, chopped tomatoes and lettuce.

Notes and tips

Homemade Picante sauce

Ingredients

1 (10 oz) can chopped tomatoes, pureed (use a blender)
1 1/3 cup water
1/3 cup Spanish (red) onion, chopped
4 fresh Habanero peppers, with seeds, chopped
4 fresh Jalapeno peppers, with seeds, chopped
2 Tbsp white vinegar
1/4 tsp dried minced onion
1 clove garlic, minced
1/4 tsp salt

Method

Add all the ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick, stirring occationally. Cool, pour in a jar and refrigerate overnight.

The above ingredients will produce a medium sauce. To make the sauce hot, double the amount of chilies used.
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