Thursday, March 24, 2011
Chicken Enchirito lasagna
So bare with me as I threw stuff in a bowl, and I didn't measure. these are estimates, you can use less if it looks like too much of one thing, and more of something if it looks too little. Sorry, That is how I cook sometimes, by sight, taste and smell.
aprox. 3-4 cups cubed already cooked chicken
1 can rotel tomatoes with green chili's
1 can enchilada sauce
1 can refried beans with chili's and lime
1/4 of a red onion, diced (or minced) personal preference
4 button mushrooms no stems chopped
4 bella portabello mushrooms, no stems chopped
1/4 tsp ground cumin
2 Tbsp chili powder
2 -3 tsp kosher salt
1 tsp ground pepper
14 flour tortilla's 6 inch (small) tortillas
In a medium bowl, mix together the cubed chicken, tomatoes, red onion, chopped mushrooms, cumin, chili powder, salt and pepper, and 1 cup of the enchilada sauce. mix well, incorporating all ingredients.
Next, in a 13 X9X2 inch pan, spray with non stick cooking spray, and pour 1/2 of the remaining enchilada sauce in the bottom of the pan.
Then, spread some of the refried beans on tortilla's and layer on the bottom of the pan, enough to cover the bottom. * NOTE: you may need to rip some of the tortilla's in half to cover the bottom, I had two full tortillas on the bottom and 4 halves. Place the refried bean side down in the enchilada sauce.
Then spoon half of the chicken mixture on top of the tortillas, and sprinkle with cheese.
Repeat one more layer, Refried bean on tortilla, refried bean side down on the cheese, then spread the chicken mixture on top of the tortilla, then cover with cheese.
Now, layering 6 flour tortillas on top of the cheese (no refried beans should be left in the can). Then top with the enchilada sauce and sprinkle with cheese.
Cover with foil, sprayed with non stick cooking spray. Bake in a 350F oven until heated through aprox 45 minutes, then remove the foil, and bake another 5-10 minutes to brown the cheese.
Let set about 5-10 minutes before serving.