This recipe is basically a chicken enchilada made easy, but it does take some time, especially to cook and rest. This amazing recipe was taken from “Whitewater Cooks at Home” by Shelley Adams. A spring form pan is a must in this recipe. I made this with the salsa found in the “Lime-grilled Chicken Breasts with Avocado Salsa” recipe found on this blog. I found the La Victoria enchilada sauce at Sobeys.
1 10-inch spring form pan
6 10-inch flour tortillas
2 tbsp canola oil
2 onions, thinly sliced
2 red peppers, thinly sliced
6 chicken breasts, boneless, skinless and thinly sliced or 2 lbs ground chicken meat
1 tbsp seasoning salt
2 tsp cumin
1 tsp oregano
1 tsp chili powder
1/2 cup cream cheese
1/2 cup sour cream
2 cups monterey jack cheese, grated
1/2 cup fresh cilantro, chopped
1/4 cup chopped canned jalapeno peppers
1 cup cheddar cheese, grated
2 (398 ml) cans refried beans
1 can (283 g) enchilada sauce (La Victoria is best)
1. Heat the oil in a large frying pan over medium heat
2. Saute the onions and peppers for about 10 minutes until softened.
3. Add the sliced chicken and cook until chicken is just cooked, about 15 minutes.
4. Add seasoning salt, cumin, oregano, chili powder and saute for another 3 to 4 minutes. Remove from heat and add the cream cheese, sour cream and 1 cup monterey jack cheese.
5. Stir until combined
6. Mix in the cilantro and jalapeno peppers.
7. Brush a flour tortilla on both sides with some of the enchilada sauce. Lay tortilla in the bottom of an oiled spring form pan.
8. Spread a layer of chicken mixture on top. You will need to make 3 layers so only use 1/3 of the mix. Brush another tortilla with enchilada sauce and place on top. Press down with your fingers to glue the layers together a bit.
9. Spread this layer with one can of the refried beans, the other can is for another layer. Sprinkle with a 1/3 cup of the remaining cheese and top with another tortilla that has been brushed with enchilada sauce.
10. Continue to alternate layers of the chicken mixture with beans and cheese using the remaining 3 tortillas and enchilada sauce. Top the pie with remaining monterey jack and cheddar and cover with tin foil.
11. Bake in 350F oven for 1 hour. Remove foil and bake for another 15 to 20 minutes. Take the pie out of the oven and let rest for about 15 minutes.
12. Slice the pie into wedges and serve on top of a bed of shredded lettuce. Top with sour cream, fresh cilantro, diced avocado and salsa.