CHICKEN TORTILLA
Sauce…
½ Onion,
chopped
1 Garlic
clove, chopped
1T Canola
Oil
2 Chicken
breasts, shredded (Rotisserie, grilled, whatever way you wish to cook it)
½ t Salt and Pepper (S&P) - to taste
1t Cumin
– to taste
¼ c Chicken Stock/White Wine/Milk - more or less to thin
consistency of the sauce
2 Can
Cream of Chicken Soup
1 Can
Cream of Mushroom Soup
2 Cans
of Ortega Roasted and Diced Green Chiles
Layer
Items…
12 Corn
Tortillas cut into pieces (about 2”X2” or so)
1 lb. Grated or Shredded Cheddar/Jack/Pepper Jack any combination
of cheese
Prep…
In a large skillet, sauté onions
and garlic in oil until fragrant, about 2 min.
Stir in Chicken and cook for about
1 min.
Add Chicken Stock/White Wine to
deglaze pan and sauté for approx. 2 min until it reduces a little.
Add cumin, S&P, soups and
green chiles.
Stir, warming/cooking for about
2-3 min. Add more seasoning to taste, if
needed.
Assembly
and Cooking…
In a Dutch Oven, add a little of
the sauce to cover the bottom. Add a
layer of Tortillas, then spoon/ladle in a layer of sauce, then a layer of
cheese. Repeat until the sauce is gone
and you have a layer of cheese on top.
Cook in a 350° oven, covered for
about 30 min. until the middle of the casserole is bubbling. Remove lid and cook for an additional 10 min.
until cheese is a little browned and bubbly.
Serve…
Over white rice, with fresh tomatoes,
cilantro, lime wedges, sour cream, salsa, whatever you like to make it more or
less “South of the Border”
Enjoy!!!
What a crazy end of the month @ work. I need to find my creativity back in the kitchen to let off some steam. I'll try some new stuff soon...
On that note, had lunch at The Chow Truck
http://www.chowtruck.com/
The Chicken Taco and the Beef Slider were spectacular!
I hope they continue to come out to this end of the valley, it's INFUCKINGCREDIBLE!
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