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Thursday, March 12, 2009

Recipe Post

Since I have now been crowned "Top Chef" by yours truly (me), and have had so many requests (2) for my enchilada "on the fly" casserole recipe, I've decided to give you all the recipe that brought me my title.

Ready made Rotisserie chicken from the store or if you are not lazy like me then you can boil a whole chicken or just chicken breasts. 
Shredded chedder and jack cheese
1 small can of diced Ortega green chilis
1 large can of Las Palmas red or green Enchilada sauce
Corn tortillas 
Canola oil
one of those long glass pyrex dishes 

Shred the chicken and mix the green chilis in and put aside
Heat oil in a pan and fry the tortillas very lightly. You do not want them crispy. Once they are done cut them into long strips
Line the bottom of the pyrex dish with the tortilla strips
Put a layer of chicken on top of the tortillas then put a generous amount of cheese on top of that. 
Pour enchilada sauce over all of it. Then repeat the layers: tortillas, chicken, cheese, sauce
Bake in oven at 350 degrees for 30 minutes. 

As you can tell, I have NO experience in giving recipes. I am new to this Top Chef position and have not been trained in the recipe giving department and the proper terminology. Good Luck...and don't blame me if it turns out awful. 


Rachel Slagle said...

sounds delish :)

Bridget said...

you explain how I understand perfect! lol Thanks sounds easy enough for me:)