By Rod Cohenour
This is a very tasty, cheesy enchilada casserole. It is also an easy-peasy way to treat your family and guests to a dish that tastes like you may have spent all day in the kitchen preparing it. The dish offers you the opportunity to be creative as well if you'd like to add your own touch to the queso or layered ingredients.
Give it a try, I think you'll be very happy with the final dish.
Rodrigo's Chicken-Green Chile Queso Enchiladas
- 2 or 3 lbs boneless, skinless chicken breasts
- 2 Tbsp. Cumin, or to taste
- 2 Tbsp. Chile powder, or to taste
- 1 Tbsp. Ground Coriander, or to taste
- 2 bricks Velveeta style cheese
- 1 8 oz. brick Pepper Jack cheese, grated
- 2 lb. pkg. shredded Fiesta Blend cheese
- 4 8 oz. cans green chiles, diced (use liquid as well)
- 1 cup whole milk (add as needed)
- 2 lg. or 3 med. Onions, diced
- 80 pc. pkg corn tortillas
- Non-stick spray
Plan to bake in a large pan, such as a roasting pan typically used for turkey roasting
CHICKEN: Season the chicken breasts with Red Chile Powder, Coriander and Ground Cumin to taste.
Broil chicken quickly until golden brown on both sides, but not completely done. Set aside to cool while preparing queso. When cool, dice into approximately 1/2 inch pieces. Set aside.
QUESO: In double boiler melt both bricks of Velveeta style cheese. Add green chiles and liquid. Stir well to blend. If too thick, whisk in milk as required.
ENCHILADAS: Spray a large roasting pan, being sure to spray sides as well as bottom of the pan. (Use butter flavor spray for extra taste, if preferred.)
Begin by placing corn tortillas in the bottom of the roaster, overlapping as necessary to ensure good coverage on each layer.
Top corn tortillas with about one-fourth of the chicken. Add one-fourth of diced onions.
Top onions with one-fifth Pepper Jack and Fiesta Blend cheeses.
Drizzle one-fifth of the Queso over cheeses.
Repeat FOUR TIMES with Chicken. On FIFTH (Top) layer, do tortillas, then the last of Queso then top with the last of cheese blends.
Shown in the Roaster before cooking.
Bake in 350° oven for about 30 minutes (until top layer of cheese and Queso has become beautifully melted and browned.) This should ensure the chicken is fully cooked but not too dry.
Remove from oven. Let cool and set slightly before cutting into large squares to serve.
Serve with a choice of toppings such as sour cream, pico de gallo, fresh sliced green onions, crisp tortilla chips, and salsa of your choice. I like to serve a nice green salad, with optional add-ons like fresh chilled radishes, bell pepper strips, and avocado. Iced tea or lemonade suits this dish well.