Tuesday, April 24, 2012

Grilled Chicken, Veggie, and Chorizo Enchilada Casserole

3 boneless grilled chicken thighs, chopped or shredded (breast will work as well)
1/4 lb chorizo, browned
1 grilled chile poblano, skin removed and chopped
1 grilled red bell pepper, skin removed and chopped
1 grilled yellow onion, chopped
2 ears grilled sweet corn, kernels removed 
2 cloves garlic, minced
1-2 teaspoons sea salt
1 tablespoon ground cumin
1/4 cup pickled chile jalapeƱo brine
1/4 prepared salsa verde
1 handful chopped fresh cilantro
1 cup sour cream
1 cup shredded sharp cheddar/ Monterrey Jack (a mixture is best)
~
3 large whole grain flour tortillas
shredded cheddar or Monterrey Jack cheese - about 1/4 to 1/2 cup for topping




Grill chicken and vegetables until almost done. Be sure to char the peppers until black and remove the skin. Chop everything and add to pan along with remaining ingredients and saute for about 5 minutes.
Add sour cream, cheese, cilantro, and cooked chorizo and remove from heat.
Layer tortillas and chicken and chorizo mixture in a baking dish (9
x 13) - 3 layers starting with a tortilla, followed by the filling. You may have to fold under the edges of the tortilla to fit in the dish. Top with cheese and bake at 450° for about 15-20 minutes, or until cheese is golden and bubbly.


The recipe adapts well to any of your favorite ingredients. Try sliced and sauteed onions, roasted red pepper, ancho chile, chicken and chorizo with any good melting cheese, sour cream, extra cumin and mexican oregano. As always, con mucho cilantro ~










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