Recipe provided courtesy of the National Chicken Council.
About 1 1/4 pounds ground chicken
2 tablespoon canola oil- divided use
1/2 cup chopped onion
1 (4-ounce) can mild chopped green chiles
Salt and ground black pepper to taste
1 (14-ounce) can enchilada sauce
12 (6-inch) corn tortillas
1 (8-ounce) package shredded Mexican cheese (2 cups)
Sour cream for garnish (optional)
Chopped fresh cilantro for garnish (optional)
- Preheat oven to 350°F (175°C). Lightly oil a 9x9-inch baking dish; set aside.
- In a large nonstick skillet, over medium-high heat, heat 1 1/2 tablespoons oil. Add ground poultry, onion, green chilies, salt and pepper. Sauté about 10 minutes until meat is no longer pink.
- Spoon a thin layer of enchilada sauce in the bottom of pan. Add a layer of 4 overlapping tortillas. Spoon one third of meat mixture over tortillas. Drizzle with enchilada sauce and sprinkle with 1/2 cup cheese. Continue to layer in this manner until all ingredients are used, ending with a layer of cheese.
- Bake for 15 to 20 minutes until hot and bubbly. Cut into squares. If desired, top each serving with a dollop of sour cream and a sprinkling of cilantro.
Makes 6 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.