CHICKEN ENCHILADA LASAGNA |
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12 servings
VEGETABLE OIL FOR FRYING CORN TORTILLAS
24 EACH CORN TORTILLAS (25 OZ package)
1 ROTISSERIE CHICKEN, shredded
1 C RED ONION, small dice
1 JALAPENO, small dice
6 CLOVES GARLIC, minced
1 POBLANO CHILE, diced
JUICE OF 3 LIMES
16OZ SALSA VERDE, divided
1 1/2# PEPPER JACK CHEESE, shredded, divided
8 OZ QUESO FRESCO, crumbled and divided
3, 10 OZ CANS GREEN ENCHILADA SAUCE, divided
KOSHER SALT & FRESH CRACKED PEPPER, to taste
SOUR CREAM, garnish
GREEN ONIONS, chopped, garnish
FRESH CILANTRO LEAVES, garnish
Preheat the oven to 375 degrees. Heat 1/2 cup of vegetable oil in a medium skillet over medium high heat. Add 1 tortilla to skillet and cook until light golden brown and crispy. Transfer to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as necessary.
In a small bowl, combine chicken, red onion, jalapeno, garlic, poblano chile and lime juice. Season to taste with salt and pepper.
Spread 8oz salsa verde over the bottom of an 9x13" baking dish. Arrange 8 tortillas over sauce, overlapping if necessary. Sprinkle 1/3 of the pepper jack cheese over tortillas. Add ½ of chicken mixture and half of the queso fresco. Pour 1 1/2 cans of the enchilada sauce over this mixture and top with 8 more tortillas and press lightly.
Add another 1/3 of pepper jack cheese, the remaining chicken mixture, queso fresco, enchilada sauce and the remaining salsa verde and finish with the last 8 tortillas and press lightly.
Sprinkle the last of the pepper jack cheese over the top of the tortillas and cover with foil. Bake for 1 hour and remove the foil the last 15 minutes of baking. Let rest for 15 minutes.
Cut into 12 portions and garnish with sour cream, green onion and fresh cilantro. Serve with rice and beans if you like!
VEGETABLE OIL FOR FRYING CORN TORTILLAS
24 EACH CORN TORTILLAS (25 OZ package)
1 ROTISSERIE CHICKEN, shredded
1 C RED ONION, small dice
1 JALAPENO, small dice
6 CLOVES GARLIC, minced
1 POBLANO CHILE, diced
JUICE OF 3 LIMES
16OZ SALSA VERDE, divided
1 1/2# PEPPER JACK CHEESE, shredded, divided
8 OZ QUESO FRESCO, crumbled and divided
3, 10 OZ CANS GREEN ENCHILADA SAUCE, divided
KOSHER SALT & FRESH CRACKED PEPPER, to taste
SOUR CREAM, garnish
GREEN ONIONS, chopped, garnish
FRESH CILANTRO LEAVES, garnish
Preheat the oven to 375 degrees. Heat 1/2 cup of vegetable oil in a medium skillet over medium high heat. Add 1 tortilla to skillet and cook until light golden brown and crispy. Transfer to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as necessary.
In a small bowl, combine chicken, red onion, jalapeno, garlic, poblano chile and lime juice. Season to taste with salt and pepper.
Spread 8oz salsa verde over the bottom of an 9x13" baking dish. Arrange 8 tortillas over sauce, overlapping if necessary. Sprinkle 1/3 of the pepper jack cheese over tortillas. Add ½ of chicken mixture and half of the queso fresco. Pour 1 1/2 cans of the enchilada sauce over this mixture and top with 8 more tortillas and press lightly.
Add another 1/3 of pepper jack cheese, the remaining chicken mixture, queso fresco, enchilada sauce and the remaining salsa verde and finish with the last 8 tortillas and press lightly.
Sprinkle the last of the pepper jack cheese over the top of the tortillas and cover with foil. Bake for 1 hour and remove the foil the last 15 minutes of baking. Let rest for 15 minutes.
Cut into 12 portions and garnish with sour cream, green onion and fresh cilantro. Serve with rice and beans if you like!
