Three Fat Portuguese Cook, For You?: May 2012

THE WHOLE E N - C H I - L A - D A !

I was planning on making cheese enchilada casseroles for Mothers Day

Somehow my mind drifted to fajitas, I ended up with this -

You will need approximately;

1 Can of refried beans mixed with two tablespoons of plain yogurt

12 Corn Tortillas

1 Can Enchilada sauce

2-3 Cups of grated cheddar, I use the sharp

2 Onions

2 Bell Pepper, Red is good

1 Small can diced green chili peppers

1 Can diced green chilies

2 Cups cooked chicken, I used tenders

Rub for the chicken;
1 tbsp; chili powder, cumin, oregano
1.5 tsp onion and garlic powder

If your really lazy you could use fajita or taco seasoning mix

Put the chicken in a plastic bag with the rub and coat evenly. Refrigerate an hour or longer.

Take the chicken and out of the fridge cook the tenders to a nice brown
remove from pan to cool.

Next cut the peppers and onions into strips and cook as you would for fajitas

with a nice char.

While the veggies are cooking shred the cooled chicken
and toss with the can of green chilies.

Spray your 9 x 13 pan with cooking spray then begin to layer;

Enchilada sauce

Tortillas

A thinish layer of beans

The chicken

1/3 of the cheese

More sauce

Another layer of tortillas

More sauce

The peppers and onions

Next 1/3 cheese

More sauce

Another layer of tortillas

More sauce

and the last 1/3 of cheese

Bake at 350 for about 45 minutes or until the cheese bubbles.
Garnish with some green onion and serve

with sour cream and guacamole.