i’m currently at the beach
that’s all i’ve got.
well.
i have this chicken enchilada bake.
but that’s it.
have a great week!

chicken enchilada bake
adapted from tasting table

note: cilantro would be better in this, but i didn’t have any so i used green scallions. i needed the pop of color

2 cups worth of shredded rotisserie chicken
1 onion, quartered
1 large garlic clove
1 dried ancho chile pepper, reconstituted in hot water
2 16 oz jar of salsa: salsa roja and salsa verde (you can use regular canned enchilada sauce if you want)
1 1/2 cups of shredded cheese, i used cabot’s extra sharp cheddar
1/2 cup chopped green scallions
corn tortilla
garnish: diced avocado and sliced radishes

pre-heat oven to 400F

in a pan, or in my case, in a pie dish, add the quartered onion and garlic clove. drizzle with olive oil and sprinkle with salt. roast for 15 – 20 minutes. remove from oven.

lower heat to 350F

in a vitamix, blitz together the roasted onions and garlic with the salsa and ancho chile pepper. set aside.

in a bowl with the shredded chicken, add about a cup of the salsa, a sprinkle of the green onions and mix thoroughly.

in a round casserole dish, layer the ingredients:
salsa
tortilla
shredded chicken
shredded cheese
green onions
REPEAT
end with the salsa and cheese

bake in oven for 30 minutes, until melted and all bubbly and pretty.

top with avocado, radishes and more green onions.

BAM!

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