Well hell, I’m not even sure *how* you spell enchilada as you can tell from my title! But, it’s cold outside and I had a hankering for something warm and steamy and cheesy. The other day, I came across a jar of two-step green chili mix (as in, add a pound of chicken and eat). It looked interesting, so I bought it. Tonight, I was going to make the chili, but thought to myself “Disenchanted, you can do better than this.” Instead of using Tyson Chicken from the freezer, I stopped by the local grocery store and picked up cheese, fresh chicken, and corn tortillas.
So, here’s what I did:
- Made two cups of rice.
- While the rice was cooking, I browned two medium sized onions.
- I added garlic and red pepper flakes to the onions.
- When the onions were brown, I added two pounds of chicken and covered it with enough chicken broth to poach the chicken.
- Once the rice and chicken were done, I mixed them together in a big ass mixing bowl.
- Next, I took out my big Pyrex cake pan and sprayed it with Pam so that The Coach didn’t have a big mess when it was all done.
- I then layered stuff in the pan because I am way too impatient to roll enchiladas.
- First layer: corn tortilla shells.
- Second layer: chicken and rice mixture.
- Third layer: cheese
- Fourth layer: green chili sauce.
- Repeat layers 1-4.
- Top with another layer of tortillas, cheese and sauce.
- Bake in a 425 degree oven. I am not sure how long you need to bake this for. I started with 20 minutes and am currently waiting for the cheese to melt. [Update: okay, 20 minutes seemed about right.]
- Top with sour cream (if you desire). We’ll be eating ours with a side of vegetarian refried beans. Ohhh, sooo yummy!
Obviously this makes a huge, huge amount of food, but I’m going out of town for three days and I wanted The Coach to have food to eat while I was gone.
