Friday, May 18, 2012

Mothers Day Fiesta!

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 -

Chicken Fajita Enchilada Casserole

A creation of mine...

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
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.