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Chicken Enchilada Casserole




Source of Recipe


Culinary Cafe


List of Ingredients




3/4 lb chicken meat, cooked
6 corn tortillas
4 tsp canola oil
1 Spanish onion, chopped
4 garlic cloves, minced
2 tbsp tomato paste
1 c water
1 jalapeno pepper, minced
1 tsp chili powder
1/4 c black olives, chopped
2 green bell peppers, chopped
2 squash, yellow, chopped
1 tbsp cilantro, chopped
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 c cheddar cheese, grated
1/4 c Monterey Jack cheese, grated


Recipe



1. Preheat oven to 350ºF(175ºC). Shred the cooked chicken meat; set aside.

2. Bake the tortillas, turning once, until crisp, about 15 minutes.

3. Heat 1/3 of the oil in a sauté pan. Add 1/4 of the onion and 1/4 of the garlic; sauté until tender. Stir in tomato paste. Stir in water and jalapeño. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in olives.

4. Heat the remaining oil in a sauté pan. Add the remaining onion and remaining garlic and sauté until tender. Stir in the green pepper and squash and sauté 6 minutes. Stir in cilantro, cumin, and cayenne pepper.

5. Remove the pan from the heat and stir in chicken.

6. Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish.

7. Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas.

8. Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake at 400ºF(200ºC) for 30 minutes.

9. Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate.

10. Cut casserole into quarters using a serated knife. Top with remaining sauce.

YIELD: 4 Servings