I love Enchiladas. This is an easy and simple play on the traditional format. Serve with a side of refried beans , rice (I like to make a version of Spanish Rice- recipe included below) and some avocado and you have a delish dinner in under an hour.

Serves 6

Enchilada Pie

5 Large Tortillas

1 box Pomi Crushed Tomatoes

1 medium yellow onion diced

3 cloves garlic minced

1 tablespoon cumin

1 tablespoon oregano

1 teaspoon paprika

4 cups chicken shredded – I like to use a rotisserie bird for this

1 lime

2 tablespoons chopped fresh cilantro

3 cups shredded jack and cheddar cheese

1/2 container low fat sour cream

kosher salt

Olive oil

 

Pre-heat oven to 375

 

In a medium sauce pan over medium heat add a tablespoon of olive oil. Add onion and garlic and saute for 2 minutes. Add the crushed Tomatoes, cumin, oregano & paprika. Season with a teaspoon each of salt and black pepper. Cook for 10 minutes stirring occasionally. Set aside.

In a medium bowl add chicken,  the juice of one lime, 1 teaspoon salt and the cilantro. Combine and set aside.

Use a 9 inch pie dish (no worries if its not exact). Spread 1/2 a cup of the tomato sauce on the bottom of pie dish. Place a tortilla over. Add 1/3 of the chicken, sauce, cheese and several dollops of sour cream.Making sure that everything is evenly spread out. Repeat with the remaining ingredients. On the final layer add the last of the sauce and cheese. Cover with tinfoil , place on a baking sheet (in case the pie bubbles over). Cover cooked for 35 minutes. Remove foil and broil for about 2 minutes or until the cheese begins to bubble and brown slightly. Let rest for 5 minutes and serve.

Spanish Rice

1 medium yellow onion diced

2 cloves garlic minced

1 red pepper diced

1/2 spanish olives with pimento (without is fine as well) chopped

1 cup white rice

2 cups chicken stock

1 pinch saffron

olive oil

kosher salt

black pepper

In a medium sauce pan over medium heat add one tablespoon of olive oil. Add onion and saffron and let soften for a couple of minutes. Add the garlic and red pepper. Let saute for another 2 minutes. Season with a couple of pinches of salt. Add the rice and olives. Mix in and add stock bring to a boil. Reduce heat to low , cover and let cook for 20 minutes. Serve hot.