Chicken Enchilada Casserole

Step Two of my complete, three-part Tex-Mex dinner. As you may recall, the black bean corn cilantro salsa was the opener, used as a dip for chips. Hopefully you saved some for this next adventure!

Preheat oven to 325 degrees F. or Gas Mark 3 for those who use it.

You will need:

9 x 12 inch rectangular glass baking dish

4 cups of black bean corn cilantro salsa

10 – 12 corn tortilla’s, each approximately 8 inches in diameter if you can get them

16 oz. shredded Colby Jack cheese

2 boneless, skinless chicken breasts

1 Tablespoon of chili powder

1 Tablespoon of cumin

1/2 cup sour cream

Getting started:

In a large stock pot, simmer the chicken breasts in water or chicken broth until the chicken reaches an internal temperature of 165 degrees. Don’t eyeball it – use a thermometer or at least know the fastest way to the nearest emergency room. Oh yeah, have plenty of clear liquids on hand. You will need those when you recover from salmonella poisoning.

165 degrees F. Learn it. Love it. Live it.

Once the chicken is fully cooked, remove the breasts from the liquid and set aside to cool for about 10 minutes. Then, using two forks, shred the chicken breasts.Discard the liquid.

Add the cumin and the chili powder to the shredded chicken. Mix thoroughly.

Place the tortillas in damp paper towels and either steam in the oven for 5 minutes or in a microwave oven for 45 seconds to one minute. This will make the tortillas much more flexible and reduce the chance of rips and tears.

Putting it all together:

Take about a half cup of the salsa and spread it inside the glass baking dish.

Now, take one tortilla (Be careful! They are probably still very warm!) and sprinkle a little bit of shredded cheese inside.

Add about two spoonfuls of shredded chicken, making sure to spread it out.

Spoon in a little more salsa.

Now roll the tortilla up like a fat cigar, then place in the baking dish. If you are using 8 inch diameter tortillas and you have a 9 inch wide dish, this will give you a half inch of open space at each end of the tortilla.

Repeat the process until you have filled the baking dish.

Now add any remaining chicken, cheese and salsa on top.

Loosely cover with aluminum foil and bake for 30 minutes.

When serving, add a dollop of sour cream on top of each plate!

Pairs well with da Vinci Chianti 2010.

Chicken Enchilada Casserole

3 responses to this post.

  1. Posted by Jeannie on March 7, 2012 at 7:18 pm

    This sounds yummy!

    Reply

  2. Lecker!! Thank you.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 94 other followers

%d bloggers like this: