Ingredients
3 Medium Boneless Skinless Chicken Breasts (sliced into 3 pieces each)
2 Large Flour tortillas (sliced lengthwise into 2 pieces each)
6 Slices Monterey Jack Cheese
4 oz. Shredded Tex-Mex Cheese
4 oz. Frozen Corn Niblets
Salt and Pepper (to taste)
For the Enchilada Sauce:
3 tbsp. Olive Oil (EVO)
3 tbsp. AP Flour
3 tbsp. Chili Powder
8 oz Tomato Passata (strained tomatoes)
1 Cup Water
1 tbsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Cumin
1 tbsp. Dried Oregano
1 tsp. Smoked Paprika
1 tsp. Dried Coriander
Salt and Pepper (to taste)
Preparation
For the Sauce:
• Heat the EVO in a large pot until hot
• Add the flour and chili powder – stirring in to make a roux
• Add the passata and water in slowly, stirring to thicken slightly
• Add the rest of the spices – bring to a slow boil until thickened
For the Casserole:
• Add the cut-up chicken to the pot and stir in
• Simmer the sauce and chicken for about 15 minutes
• Remove the chicken pieces to a bowl, let cool and then shred with a fork
• Pre-heat the oven to about 350 degrees
• In a deep rectangular casserole dish:
o Layer with:
a tortilla halve
¼ of the enchilada sauce
1/3 of the shredded chicken
2 slices of Monterey Jack
¼ of the shredded Tex-Mex
1/3 of the corn niblets
o Repeat layer twice more
o Place last tortilla piece on top
o Spread last ¼ of enchilada sauce on top
o Sprinkle remainder of the shredded cheese on top
• Bake in the oven for about 25 - 35 minutes until cheese melted and browned on top
• Let cool slightly and divide into 4 or 6 pieces (depending on how big you want your servings)
• Serve by itself or with a light salad