Chicken Enchilada Torte

 

5 boneless, skinless chicken breasts              1/2 tsp. black pepper

1 c. chopped yellow/brown onion                     1 Tbsp. olive oil 

1/4 c. chopped fresh cilantro                           18 corn tortillas

1 Tbsp. chili powder                                       10 oz. shredded Pepper Jack Cheese                          

1 tsp.  garlic powder                                       10 oz. shredded Sharp Cheddar Cheese

1 tsp. cayenne pepper                                    1 (28 oz.) can enchilada sauce (mild or medium)

1 tsp. paprika                                                 Cooking Spray

1/2 tsp. Tabasco sauce            

 

Before I get started, the casserole I made for our missionary social tonight, I used the mild enchilada sauce and I did not add the Tabasco sauce or the black pepper, everything else I went directly by the recipe directions.  I just didn't want to make it too hot because not everyone likes things as hot and spicy as I do!  If I had been making it for me, these things would have definitely gone right on in there!

 

Preheat oven to 375 degrees F.  Boil chicken breasts until completely cooked, then chop into small pieces.  Brown onions in olive oil.  Add dry seasonings to onions and mix well over low heat.  Add enchilada sauce to onions and seasoning and mix well off heat.  Add chicken and stir to coat.  Coat Pyrex baking dish (13x9x2 inch) with cooking spray.  Layer with six tortillas, then spread 1/3 of chicken mixture and top with 1/3 of each cheese.  Repeat the layering process twice.  Bake at 375 degrees, until heated throughout and top layer browns (approximately 1 hour).  If top layer browns quickly, decrease temperature accordingly.

 

Recipe of Trisha Grier.

Brought to Missions Dinner Social.