First Blog Post

I love this recipe.  It can be so versatile. 

First let me list what I used to make it this time.

3 1/2 to 4 cups of shredded chicken(cooled)
2 cans of green enchilada sauce
1 cup sauteed onion(cooled)-- about a half of a medium onion
2 cans(4.5 oz) of green chili peppers
1 can(4 oz) of mushroom stems and pieces (drained)
2 cans(2.25 oz) of olives (drained)
about 10 corn tortillas
1 lb of shredded cheese (you will probably not use all this)

First off set about a half a cup of cheese to sprinkle on the top layer and preheat oven to 350F.

I prefer a nice deep dish for this:  Pyrex 11-cup rectangular dish

You could go with something shallower, but wider and just use fewer layers.

In a mixing bowl mix onions, chili peppers, olives, some of the cheese, mushrooms, some of the chicken and one can of enchilada sauce (notice I didn't add the olives in mine, I'm the only one in the family who eats them so I only add them to a small section). I always keep a little of the cheese and chicken aside to kinda feel in each layer.

Now take a plate and pour part of your second can of enchilda sauce on to it.  Soak each tortilla in the sauce like this:

 You only have to leave them for a few seconds.  I'm sure you could get away with skipping this step if you like, but I've always done it like this and like the way it turns out.

Now you will make layers.

Add any extra chicken and cheese to fill in.  And section off your olives if you have to :). And I always pour a little of the enchilada sauce before adding the tortillas.

I usually use about three tortillas in this pan.  It doesn't have to be perfect you just want to make a platform for the next layer.

Now add another layer till you use all the ingredients or run out of room.  I always pour a little more sauce on each layers, and use up the second can.  You want to use all the chicken on the inside and have just a handful of cheese for the top.  This turned out to be about four layers. (If you have any left over enchilda sauce I always kinda pour it down between the layers or you can just pour it on top before sprinkling the cheese).


Chicken Enchilada Pie

 I put the olives just to mark where they were here, but it won't hurt if you leave any of the 'veggies' on top.  I actually scrapped the last little bit of the mixture there in the middle and just covered it with cheese.

Now pop it in the oven.  Your cook time will depend on the size of your dish.  This cooked for about 15- 20 minutes till the cheese is melted though and the top is a nice golden brown.  It should come out bubbling.  You do want it to cook a good ten minutes at the least (See the done one pictured at the top  it's cook time wasn't as long as it wasn't as deep as this one as I only had about 3 cups of left over turkey).

I usually serve this with a side of re-fried beans and a little salad and a dollop of sour cream on top.  My husband prefers his all mixed together with hot sauce added.  And my son likes his with sour cream and no beans!  It also serves well with Mexican rice.  My family of three ate about half of this.  It always tastes nice heated up the next day!

Yeah, it comes out very sloppy looking, but I promise it is good!

Now lets talk about how versatile this is.  The only ingredients that are absolutely necessary are the tortillas, cheese, and enchilada sauce. I personally have never had it without meat.  Turkey and chicken are my favorite fillers,  I've used ground beef before, but I much prefer chicken.  And I'm sure shredded beef would be awesome as well.  This is great for left overs and whatever you have handy.  I made this after thanksgiving with what was left of the turkey-- yum!
Tortillas can be kept in the freezer.  Just put them on the counter for a bit to defrost-- I really think the tortillas are easier to handle when they are room temperature.  If they are still a bit cold when you start then wrap them in a wet paper towel and microwave them for a few seconds. 
I really love green sauce, but it's also good with red.  And if you like things spicy a medium or hot sauce is good, too!  I have to use the mild or my seven year old won't touch it.  So if you have a heat sensitive family member you can always add hot sauce on your own plate.
And the 'veggie' mix is totally up to you.  Use what you and your family like.  I believe the last time I made it I was out of onions and mushrooms, it was still good!  You could saute some bell peppers.  Or even stir in some soft cream cheese to the mixture(as a friend suggested).  I'm sure you could even add a little cooked rice.  I always just use what I have handy.  Green chilies, black olives, onions, and mushrooms are staples in my cabinet.  So for your family you should play around with this and see what you like.