Thursday, June 18, 2009
This is a quick dish that has great flavor. You can make it hot or mild depending on the type of enchilada sauce that you use. Really you could probably throw whatever you want into this dish and it would still be a hit.
This is how we put it together for the previously mentioned Throwdown.
2 (12.5) oz cans of chicken
1 C chopped tomatoes
3/4 C chopped zucchini
1/2 C chopped green onions
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can of enchilada sauce
1 (8 oz.) container of sour cream
1 packet Hidden Valley Fiesta Ranch dip
1 bag corn chips or 8 corn tortillas halved
2 C shredded Colby-Jack Cheese
1 can of black olives
Chopped fresh cilantro
Heat oven to 375. Spray 13 X 9 dish with nonstick cooking spray. Reserve 1/3 C of enchilada sauce for later.
In a medium bowl, combine chicken, tomatoes, zucchini, onions and beans. In a separate bowl, combine sour cream, Fiesta mix and the rest of the enchilada sauce.
To assemble: spread 2-3 T of the cream mixture to coat the bottom of the dish. Arrange corn chips or tortillas over the sauce. Spoon 1/2 of the chicken mixture over the chips. Cover with 2/3 C of cheese. Repeat layering with 1/2 of the remaining cream mixture, another layer of chips, the rest of the chicken mixture, 2/3 c of cheese and then the rest of the cream mixture. Save the last 2/3 C of cheese for later. Top cream mixture with reserved enchilada sauce. Cover dish with foil and bake @ 375 for 30-35 min. Remove dish from oven - uncover and top with the last of the cheese and bake uncovered for an additional 5 minutes or until cheese is melted. Let stand for 10 minutes. Finish off the dish with the black olives and cilantro.
I hope these instructions make sense, just picture it like lasagna: Sauce-chips-filling-cheese-repeat. This is a really versatile dish - use real chicken or beef or no meat at all. Throw in some corn, green chillies or whatever you like. Endless possibilities!