Mid Week Leftovers

The way I cook at my house, there are usually leftovers.  Since I'm usually the only one who eats them for breakfast (or most other times for that matter...I tell myself that it's a matter of convenience that the girls aren't excited about dishing something up then nuking it for a minute or so until hot enough to eat), I need to find interesting ways to use some of what I have.
This time it's chicken; grilled, roasted, baked, it doesn't matter I just need to cut it off of the bone, remove the skin and cut or shred into pieces.
I make this every once in a while and it usually doesn't stick around very long...

CHICKEN ENCHILADA CAZUELA

Serves 6+

INGREDIENTS

1 Tbsp. Olive Oil
1 Onion quartered and sliced thin
2 Cloves garlic, chopped
2 tsp. cumin
1 tsp. chili powder
1 tsp Mrs. Dash, or other multi spice blend
¼ cup Beer
1 lb. approx. Grilled chicken, diced or shredded into small pieces.
1 can diced green chiles
½ cup of your favorite salsa – fresh or jarred
1 can petite diced tomatoes (can be: plain, with lime & cilantro, with chiles, etc.) or can use Rotel.
1 Can Rosarita Red Enchilada Sauce
12 corn tortillas cut into large pieces
2 lbs. shredded cheese (I prefer a mix of Pepper Jack and Cheddar)

DIRECTIONS

Preheat oven to 350°F
Heat oil over medium-high heat in a large skillet.  Add onions and garlic and sweat for 3-4 min until just tender.  Add spices and cook for 2-3 min. until onions are softer and spices are well incorporated.  Add beer and scrape up any bits on the bottom of the pan.  Cook for 2-3 min.  Stir in chicken and cook for 3-4 min. until well mixed into the onions and garlic.
Mix in green chiles, petite diced tomatoes and salsa and cook until sauce is reduced and somewhat thick.  Add in Enchilada sauce and cook for about 5 min. until everything is well incorporated and heated through.
In a large Dutch oven, put a layer of sauce on the bottom, then layer with tortilla pieces, sauce then shredded cheese.  Continue layering in the same pattern until you’re out of sauce – should do 3 layers.  You may have left over tortillas, and you may have to grate more cheese, but this should have a good layer of cheese on top.
Cover and bake at 350°F for about 30 minutes until bubbling around the outside.  Remove lid and bake for another 10 min.
Serve with sour cream, cilantro, salsa, diced olives or whatever else you would like.