Chicken Enchilada Bake

Another rainy day off so I need something good and filling. Mmm…chicken enchiladas except the rolling of the enchiladas caused severe cracks in the tortillas so I changed it up and made it a layered dish resembling a lasagna. Start off by browning the chicken breasts (which were a steal at $1.67 a pound). 2015-05-26 16.36.15

While they were going I diced up half of an onion, a poblano pepper and an Anaheim chile and added to the chicken along with a can of fire roasted diced tomatoes, cayenne, garlic powder, cumin, chili powder and a touch of salt. 2015-05-26 16.48.47

Cover and simmer on medium low heat for about 45 minutes until the chicken can be easily pulled apart. Remove chicken from pan to cool and reduce the liquid down until almost dried.2015-05-26 17.49.53

Using a couple forks or your fingers pull the chicken into shreds.2015-05-26 18.11.21

Mix the shredded chicken back into the reduction.2015-05-26 18.14.33

To build your dish start by ppouring about 1/2 cup of your favorite enchilada sauce to cover the bottom of your 9×13 baking dish. I used white corn tortillas for this and coated each lightly in enchilada sauce. The layers were: coated tortillas, chicken, cheese (I used pepper jack) and fresh diced onion. After 3 layers I topped with more tortillas, the rest of the enchilada sauce and the cheese and put a tiny bit of cheddar on for color.2015-05-26 18.42.49

Cover with greased foil. Bake at 375 degrees for 40 minutes. Remove foil, hopefully not taking all of the cheese with it and continue to bake for 15-20 minutes until the cheese is lightly browned. 2015-05-26 19.54.19

Topped it off with a little sour cream, Tapatio and fresh cilantro. Very good and super filling! This was also so much easier then rolling the damn overstuffed enchiladas. HA! Enjoy.2015-05-26 20.03.13

Meet Meat!

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