I love enchiladas, and I really love chicken enchiladas. Of course I have always made them individually rolled up in homemade flour tortillas with enchilada sauce and shredded cheese put over top, but then I thought, why not layer it and make it a casserole?
|Homemade flour tortillas|
Well I did that and this is the result. You actually get more pieces using less chicken this way, or so that was my result.
2 cups chicken broth
2 lbs boneless, skinless chicken breasts
A few pickled jalapeno peppers (more or less to taste)
1 medium onion, chopped
½ cup milk
1 cup shredded Mexican cheese blend
4 oz cream cheese
1 cup Enchilada sauce
4 - 9" homemade flour tortillas
½ cup shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Put chicken broth in a large saucepan and bring to a boil. Add chicken, reduce heat and simmer 15 minutes or until chicken is done.
Remove chicken from cooking liquid and set 1 cup of cooking liquid aside for later use. Let chicken cool. Once cooled, shred chicken with two forks and set aside.
In the same skillet used to cook the chicken (with the 1 cup leftover cooking liquid), heat the pickled jalapenos and onion over medium-high heat. Cook for about 3 minutes or until onion is getting soft.
Add milk and cream cheese, stirring until cream cheese is melted. Add shredded Mexican cheese blend and stir until cheese is melted. Stir in enchilada sauce and shredded chicken and mix well.
In 9 x 13-inch baking dish, lightly coated with nonstick cooking spay, place 2 tortillas, side by side (slightly overlapping). Top with half of your chicken mixture. Repeat with two more tortillas and the other half of your chicken mixture. Top the last layer with sharp cheddar cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes or until thoroughly heated.
Let stand for 5 minutes before serving. Serve with sliced black olives, sliced pickled jalapenos, diced tomatoes and sour cream if desired.
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