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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Have been making a variety of this for a while. Husband said this was better than the last, so am writing it down. If anyone makes this, please consider changing it up to suit your family's tastes... Ingredients:
1 lb ground sirloin or 1 lb ground chicken or 1 lb cut up chicken breast |
1 poblano pepper, diced |
1 anaheim chili, diced |
1 jalapeno, seeded and diced |
1 medium onion, diced |
2 -3 large garlic cloves, diced |
1 1/2 cups diced tomatoes (give or take...) |
7 ounces green chilies |
2 (10 ounce) cans enchilada sauce (or make your own) |
2 cups mexican cheese (low fat...whatever you prefer) |
12 corn tortillas or 12 flour tortillas |
1/2 cup salsa (or more to your preference) |
12 ounces corn chips (or more to your preference) |
1/2 bunch fresh cilantro, chopped |
8 tablespoons sour cream (i use low fat) |
Directions:
1. If your making your own enchilada sauce, start it first. We really like this recipe: /recipe/homemade-enchilada-sauce-222519.
2. While the enchilada sauce is simmering, dice up the Chiles, peppers, onions and garlic. Saute the meat (chicken or beef) in a large saute pan with the veg. Start the saute with a tbl or so of EVOO. Sprinkle with a bit of salt and pepper.
3. Once the meat is cooked, drain the pan of the excess oil/grease, if any.
4. Add in the tomatoes and green chiles. Saute a bit longer - warming the tomatoes and chiles. (Can use a can or two of rotel if you don't have fresh).
5. Mix in 1/3 of the enchilada sauce and 1/2 the cheese to the meat / veg mixture. Take the mixture off the heat.
6. Cut the tortillas in half. Spray a light covering of EVOO in 9X12 pan. Place a thin layer of the enchilada sauce on the bottom of the pan. Add a layer (1/3) of the tortillas on the bottom of the pan. Place 1/2 of the veg / meat mixture on top of the tortillas. Add another layer (tortillas / rest of veg & meat), top with last 1/3 of tortillas. Pour or spoon enchilada sauce on top of last layer. Top with last 1/2 of the cheese.
7. Bake at 350 for 20 min to warm all of the ingredients. Watch it towards the end - you may need to put tin foil over the top in case the cheese starts to burn / crisp too much. Let it sit a few minutes (5) to solidify a bit and make it easier to cut.
8. Top with sour cream, cilantro, serve with corn chips and salsa - Enjoy!
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