Monday, January 25, 2010

Stacked Chicken Enchiladas

I teased you about this a little over the weekend in my Project 365 post. If you're a busy mom with not a lot of time to prepare dinner, you'll be glad you came back here to get this recipe.

Now I'm not trying to steal Rachael Ray's gig or anything, but this falls in the "30-minute" meal category. I know you read "enchiladas" and are thinking "This woman is bonkers (you might be right). There's no way you can make enchiladas in 30 minutes." But the thing is......with this recipe, actually you can! And you never have to stuff and roll one tortilla!!

This recipe is also another reason I'm a huge fan of the rotisserie chicken. I buy at least one rotisserie chicken every week. There are a kabillion, zillion things you can do with one.....besides just eating straight from the bag! Which I've been known to do. I could probably actually dedicate an entire blog to the beloved rotisserie chicken. Hmmmm.

Anyway, try this. You can adjust the seasonings and the cheeses to make it as spicy or as mild as you want. I even added a few canned jalapenos to mine. Yum.

Stacked Chicken Enchiladas
Cook's Country Magazine
Serves 6

1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
2 teaspoons ground chmin
2 (8 ounce) cans tomato sauce
3/4 cup low-sodium chicken broth
1/2 teaspoon salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
2 tablespoons finely chopped fresh cilantro
12 (6-inch) corn tortillas (I only had room for 8 in my casserole dish)

Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until simmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm

Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce, and cheese.

Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve. (I topped ours with a little extra cilantro and maybe Mr. B threw some sour cream on his!!)

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