This wonderful dish is way overdue to be posted on my blog. I may have taken this picture a couple weeks ago and totally forgot to blog about it since the madness of Superbowl, my birthday, and so much more. It's the evil pregnancy "forgetful" syndrome that I might have been experiencing lately. Please forgive me, and add this dish to the list of things to make for next week's dinners.
Cookie (Baby) news update: I'm happy to report that I'm currently at 29 weeks and in my third trimester. Time is flying super duper fast these days. Cookie and I are doing just fine and dandy, and I even passed my glucose test with flying colors. Cookie has been super active these past couple of days, and I feel kicks and punches all the time. Plus, Eric and I are finally working on the nursery, and I might even get to see the crib built this weekend! Yipee! I promise I'll show the final reveal of cookie's nursery when everything has been completed.
This dish was actually a kitchen mishap that I managed to salvage. I had originally wanted to prepare buffalo chicken enchiladas, but my forgetfulness got the best of me and I neglected to warm up the tortillas before adding the filling. The tortillas were breaking apart as I was prepping them, and I was not happy with an ugly-looking broken enchilada. Plus, I was using corn tortillas instead of flour because it's what I had on hand and in a flash I decided to forgo the enchiladas and make a layered bake similar to a lasagna. The end result came out just as tasty as the enchiladas would have been.
Delicious kitchen mishaps are bound to happen, right?
Adapted from How Sweet It Is
12 to 15 corn tortillas (6 or 8-inch)
1 pound chicken, shredded and cooked (or use leftover chicken from here is perfect)
3 (8 ounce) tomato sauce cans
1/2 cup buffalo wing sauce (or more if desired)
1 cup monterey jack cheese, shredded
1/2 cup blue cheese
1/2 cup queso seco
1 bunch of green onions, chopped, white and green parts
1 (6 ounce) green chiles pepper can, diced
Sour Cream, for garnishment
Preheat the oven to 350 degrees. Prepare a 9x13 baking dish and coat with non-stick spray.
In a medium bowl, combine the tomato sauce and buffalo wing sauce. Mix until combined. Taste and add more if desired. Set aside.
In another medium bowl, mix all the cheeses together until combined. Scoop 1/2 cup of the mixed cheese into a small bowl. Set aside.
In a large bowl, combine together the cooked chicken with the 3/4 of the chopped green onions, add the mixed cheeses. Add 1/2 cup mixed tomato buffalo sauce. Mix until combined.
Add an even layer of the tomato buffalo sauce on the bottom of the prepared baking dish. Add a layer of tortillas on the bottom. Add a layer of the mixed chicken/cheese mixture (half of the container). Add another layer of tortillas. Add the rest of the chicken/cheese mixture. Top with another layer of tortillas. Add a layer of the tomato buffalo sauce on top of the casserole. Add the reserved shredded cheese. Top with the diced green chiles.
Bake in the oven for 20 to 25 minutes. Garnish with the remaining green onions. Serve immediately, and add a dollop of sour cream if desired.
Yield: 6 servings