i’m currently at the beach
that’s all i’ve got.
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
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:
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.