So, I’m pretty sure that everyone has their own version of this dish. I mean, I’m not even sure if I’m spelling it right. But it’s basically a Mexican casserole, or at least that’s how I explain it to anyone who asks.
It’s super yummy, and I like to make it for dinner, then reheat it and add a sunny side up egg to the top for a spicy breakfast dish. It’s really easy to make, and if you buy a pre-made rotisserie chicken, you only need one pot. Here is the way that I like to prepare the dish:
2 chicken breasts
1 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
2 tsp. onion powder
20 white corn tortillas, each cut into six triangles
8 medium mushrooms, cut into slices
1 can kernel corn, drained
1 large can of red enchilada sauce
2 cups shredded jack cheese
In a skillet, heat a few tablespoons of vegetable oil to about medium-high heat. Coat the chicken breasts in the spices, and place them in the oil. Fry until they are completely cooked. Pull them out and let them cool. Then, shred them into bite sized pieces.
In a large pot, add about 1/4 cup of butter, and add the mushrooms. Let them saute until they are about halfway cooked. Then, add the tortilla triangles. Add a little vegetable oil if necessary. Heat for about three minutes. Then add the corn and shredded chicken. Cook for about another minute, and stir often. It’s okay if the tortillas break apart. Then, add the enchilada sauce, and heat until the mixture is boiling. Allow it to cook for another five to ten minutes. You want to give the flavors a chance to really meld together. Then, serve topped with shredded cheese. Enjoy!
This is such a great and simple dish when you’re craving Mexican food. I absolutely love it, and, like I mentioned before, the leftovers will taste even better. Feel free to add a little hot sauce or nacho cheese for a fun kick! Hope you like it!