For 8 people or lots of leftovers!
Ingredients - for 8 people or lots of leftovers!
4 Boneless/Skinless Chicken Breasts
4 28 oz Can of El Pato Red Enchilada Sauce or your personal favorite
32 oz of Grated Mexican Cheese
1 Tablespoon of Mole in
32 oz Pack of Corn Tortillas
1 Bunch of Cilantro
4 Stems of Green Onion
3 Jalapeños
Crushed Red Pepper to taste
Seasoned Salt to taste
Preparation
Pour the 4 cans of enchilada sauce into a crockpot. Add Mole, green onion, cilantro and any other items you like in your sauce. Slow cook all day and stir every hour.
Prepare Chicken en papillote style (wrap the chicken in parchment paper and foil) and cook at 325 degrees for 90 minutes. This form of preparation will make the chicken tender and it will shred easily. Add seasoned salt, crushed red pepper, cilantro and salsa to the chicken before cooking. You can also prepare the chicken breasts in a clay pot and get the same effect.
Use a large rectangle baking pan, using a ladle, spread sauce along the bottom of the pan, and then overlap uncooked tortillas along the bottom of the pan and up the sides to begin creating the casserole. Add more sauce over the tortillas and add a thick layer of the shredded chicken on top of that and spread evenly. Then add your favorite grated cheese) and salsa if you like) on top of that. Then overlap raw tortillas over the chicken and cheese and tuck them in around the perimeter of the pan.
Then overlap raw tortillas over the chicken and cheese and tuck them in around the perimeter of the pan. Add a thick layer of sauce on top and add a thick layer of cheese. Sprinkle chopped cilantro over the cheese and slice and evenly distribute Jalapeño for that extra kick of heat.
Bake at 350 with foil on top for 90 minutes. Before serving turn the broiler on and remove foil and watch closely as the cheese on top browns. Rest for 15 minutes and serve. The photo below says it all, feel free to add leftover sauce on top.
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