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).
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.
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.