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Cha Cha Chicken Enchilada




Source of Recipe


seattletimes


List of Ingredients




Chicken mixture:

2 to 3 tablespoons vegetable oil
1½ pounds boneless skinless chicken breast, cut into ½-inch chunks
1 teaspoon salt
1 cup ½-inch-diced red peppers
1 cup ½-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 container (15-ounces) ricotta cheese
1 egg
1 tablespoon minced garlic
2 tablespoons finely minced pickled jalapeños
1 cup shredded cheddar cheese
4 cups shredded jack cheese
24 5-inch corn tortillas



Recipe



1. Preheat oven to 375 degrees.

2. To make the chicken mixture: In a large, heavy-bottom Dutch oven or sauté pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken, season with half of the salt, and cook till just done, about 5 to 6 minutes. Remove from pan to a large bowl and set aside. In the same pan, adding more oil if needed, sauté 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.

3. Stir the enchilada sauce and corn into the chicken and pepper mixture; set aside.

4. 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 jalapeños.


5. To assemble: Mix together shredded cheeses in a medium bowl. Pan-spray a 9-by-13-inch baking pan and assemble in this order, laying out in even layers: 6 tortillas, ½ of chicken mixture, 1/3 of shredded cheese, 6 tortillas, 2/3 of sour cream mixture, 6 tortillas, remaining chicken mixture, 1/3 of cheese, 6 tortillas, remaining 1/3 of sour cream mixture and remaining shredded cheese on top.

6. 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.