Enchilada Casserole

Name: Enchilada Casserole
Total time: 2700 s
Cuisine: American
Ingredients: Cooked boneless chicken (seared, grilled, pulled, etc.); Corn tortillas; Goya sofrita (wonderful flavor base in to have in general); Garlic (minced, fresh if possible); Canned jalapenos (preferably with some other veg like carrots); Mascarpone (or ricotta); Chicken stock; Monterey Jack Cheese (sliced from block)

Gabriel Brown @capital_g

An Americanized take on a Mexican classic.

Gabriel Brown @capital_g

An Americanized take on a Mexican classic.

Saved

Ingredients

30-45 minutes

Cooked boneless chicken (seared, grilled, pulled, etc.)
Corn tortillas
Goya sofrita (wonderful flavor base in to have in general)
Garlic (minced, fresh if possible)
Canned jalapenos (preferably with some other veg like carrots)
Mascarpone (or ricotta)
Chicken stock
Monterey Jack Cheese (sliced from block)

Saved

Steps

30-45 minutes

1

Saute garlic lightly, then add a few spoonfuls of sofrita to pan to fry. Turn down heat and add chicken stock to simmer for a few minutes.
2

Slice cheese in small pieces.
3

Add a bit of sofrita sauce to bottom of baking dish then alternate between tortillas and (sofrita sauce, mascarpone, chicken, canned jalapenos) all in the same layer.
Finish with tortillas, then sauce, mascarpone, and monterey jack.
*You only need about three layers of tortillas for most normal sized baking dishes; they are strongly flavored.
*If you don't make enough sauce pour a bit of chicken stock in with each filling layer and some at the end, as needed.
4

Bake at 375° F (190° C) for about 30-45 minutes uncovered.