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Cha Cha Chicken Enchilada

Source of Recipe


Kathy Casey






List of Ingredients



• -- Chicken Mixture --
  
• 2 to 3 Tbsp vegetable oil
  
• 1-1/2 lbs. boneless, skinless chicken breast, cut into 1/2-inch chunks
  
• 1 tsp salt
  
• 1 cup 1/2-inch-diced red peppers
  
• 1 cup 1/2-inch-diced onion
  
• 1 (20-ounce) can enchilada sauce
  
• 1 cup fresh or frozen and defrosted corn kernels
  
• .
  
• -- Sour Cream Mixture --
  
• 1 cup sour cream
  
• 1 (15-ounce) container ricotta cheese
  
• 1 egg
  
• 1 Tbsp minced garlic
  
• 2 Tbsp finely minced pickled jalapenos
  
• 1 cup shredded Cheddar cheese
  
• 4 cups shredded Monterey jack cheese
  
• 24 (5-inch) corn tortillas
  






Instructions



1. Preheat oven to 375 degrees (F).
   
   
2. To make the chicken mixture: In a large, heavy-bottom Dutch oven or saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken; season with half of the salt, and cook until just done, about 5 to 6 minutes. Remove from pan to large bowl and set aside. In the same pan, adding more oil if needed, saute the peppers and onions, seasoning with remaining salt and stirring often until just barely soft, about 4 to 5 minutes. Remove from pan and add to bowl of chicken. Stir the enchilada sauce and corn into the chicken and pepper mixture; set aside.
   
   
3. To make the sour cream mixture: In a bowl, stir the sour cream, ricotta and egg together until well combined. Then mix in the garlic and jalapenos.
   
   
4. To assemble: Mix together the shredded cheeses in a medium bowl. Pan-spray a 9x13-inch baking pan and assemble in this order, laying out in even layers: 6 tortillas, half of chicken mixture, one-third of shredded cheese, 6 tortillas, two-thirds of sour cream mixture, one-third of cheese, 6 tortillas, remaining one-third of sour cream mixture and remaining shredded cheese on top.
   
   
5. Cover very loosely with a piece of foil (lightly sprayed with pan-spray so the cheese doesn't stick). Bake for about 30 to 40 minutes, until hot, then remove foil and bake an additional 10 to 15 minutes, or until the top is lightly browned.
   
   Makes 8 servings.