Mexican cuisine is by far my favorite. The combination of corn tortillas, cheese, and chicken has always been comforting to me! I'm always looking for new variations to experiment with and since my parents had a large crop of poblano peppers this season I came up with this great recipe. Beyond tasting amazing this wonderful recipe is also economical, costing about $9.70 for 8 generous servings! ole!
1 dozen corn tortillas, crumbled - $.89
1, 28oz can enchilada sauce (green or red) -$2.49
4 chicken breasts, shredded -$3.99 on sale
1 half onion chopped - Approx. $.50
8-12 roasted peppers, chopped (or 2 small cans chopped chilies)
8 oz Mexican style cheese, shredded - $1.79 on sale
Chopped green onions for garnish
Chopped green onions for garnish
Boil chicken breasts until cooked, about 15 minutes. When cool, shred into small pieces.
Sauté onion and chopped peppers until onions are translucent. Add shredded chicken and salt and pepper to taste. Stir and allow to cook for 2 minutes.
Spread a ladle full of the green chili sauce on the bottom of a casserole dish. Cover with a layer of tortillas, a layer of the chicken, and end with a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with mixture a final layer of cheese on the top.
Bake in a 350 degree oven for 35 minutes oven or until sides are bubbly. Serve with sour cream, chopped tomato, and shredded lettuce.
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