Tonight I was shopping at our local grocery store when I had a sudden craving for an old recipe that I used to make with much frequency, but for some reason fell out of including it in our family menus. I’m not sure why, since it is a delicious and relatively easy to prepare recipe. The cost of it is very low, too, but since I haven’t made it since 2006 or so, I no longer have the exact calculations on price.
You can bet, though, that it will definitely be part of our menu this week. As soon as I am done sharing this Mexican inspired recipe with you, I’ll be taking the chicken out of the freezer to defrost.
I hope you enjoy this recipe as much as I do.
Chicken Enchilada Bake
(As a friend of mine pointed out, the ingredients sound strange but this is soooo good.)
3 boneless skinless chicken breasts, diced and sautéed
1 package large flour tortillas
1 can condensed cream of mushroom soup
1 can enchilada sauce or about eight ounces (3/4 of a regular size can)
1 small can evaporated milk
Green pepper/diced onion sautéed
Monterey Jack cheese or pepper jack, shredded (about a cup and half, or however much you want. You can also try the prepared Mexican Blend shredded cheese)
Dice up the chicken and sauté it in a little olive oil until it is cooked. Don’t overcook it.
Sauté the diced pepper and onion. I use a medium green pepper and a medium yellow onion.
Line the bottom of a 9×13 inch pan with the flour tortillas. You may have to cut some of the tortillas to fit. Next, add the chicken.
Prepare the sauce, sautéed pepper and onion, soup and enchilada sauce thinned with the evaporated milk.
Pour 1/3 of sauce on top of the chicken, then top it with about a third of the cheese. Add a layer of tortillas, then top with sauce and cheese again; repeat
Cover and bake the dish at 350 for 45 minutes. Uncover, and increase the heat to 400 degrees and bake for an additional 20 minutes until the top is lightly browned.