Ingredients: |
Ingredients: 3/4 lb. chicken meat, cooked 6 corn tortillas 4 tsp. canola oil 1 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 2c. yellow squash, chopped 1 tbsp. fresh cilantro, chopped 1 tsp. ground cumin 1/2 tsp. cayenne pepper 1/4 c. cheddar cheese, grated 1/4 c. Monterey Jack cheese, grated
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Directions: |
Directions:Preheat oven to 350º. Shred the cooked chicken meat; set aside. Bake the tortillas, turning once, until crisp about 15 min. Heat 1/3 of the oil in a saute pan. Add 1/4 of the onion and 1/4 of the garlic; saute until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 min. Remove from the heat and stir in olives. Heat the remaining oil in a saute pan. Add the remaining onion and remaining garlic and saute until tender. Stir in the green pepper and squash and saute 6 min. Stir in cilantro, cumin and cayenne pepper. Remove the pan from the heat and stir in chicken. Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish. Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas. 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 400º for 30 min. 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. Cut casserole into quarters. Top with remaining sauce. |