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Andria Frankfort's Mexican Chicken
Ingredients for Enchilada Chicken
(Make this first to use in the Mexican Chicken)
2 pounds boneless, skinless chicken breast
1 yellow onion, diced
1 green pepper, diced
½ cup chopped cilantro
1 small can chopped green chiles
2 teaspoons dried oregano
1 tablespoon minced garlic
2 teaspoons salt
2 teaspoons pepper
3-4 cups chicken broth
12 corn tortillas
½ cup shredded 2 percent extra-sharp cheddar cheese
Ingredients for Mexican Chicken
1 cup shredded 2 percent Monterrey Jack cheese or Mexican blend cheese
2 ounces light cream cheese
1 10-ounce can enchilada sauce
Directions for Enchilada Chicken
Put everything in a pot or deep skillet and bring to a boil. Reduce heat, cover and simmer for about 2 hours, or until the chicken is very tender. Remove the chicken breasts to a plate to cool. Shred with two forks or your hands.
Directions for Enchilada Chicken
Preheat the oven to 350. In the same pot or skillet as the Enchilada Chicken (you will have onions, peppers and chiles, but you will have removed the chicken), add the Monterrey Jack cheese, the cream cheese, and the enchilada sauce. Stir until the cheeses are melted and everything is mixed well. Add the shredded Enchilada Chicken and combine.*
Spray a baking dish with Pam. Layer 4 tortillas in the bottom, then spoon ⅓ chicken mixture over. Repeat the layers twice, ending with the chicken mixture. Sprinkle with cheddar cheese and bake for 30 minutes until the top bubbles. Let stand for 10 minutes before serving.
*The chicken up to this point (or even just the plain Enchilada Chicken without the enchilada sauce and cheeses) is great.
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