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. |
This recipe for Chicken Enchilada Casserole is from