I made this the other night and found that it is a great recipe to substitute stuff to make it easier/faster or healthier... I got an unsolicited "this is really good" from my husband who is NOT demonstrative - so must share!
Chicken Enchilada Lasagna
1 can (10oz) enchilada sauce or homemade Ranchero Sauce (recipe at the bottom)
1/2 cup Thick'n'Chunky salsa or homemade Salsa (recipe at the bottom)
2 cans (12.5oz) chicken, drained or 1 large rotisserie chicken, cubed (4 cups)
1/2 sour cream or you can make your own, but I don't know how...
2 tbsp dried chopped onion & Chives or 1/2 cup chopped onion (or green onions)
2 tbsp taco seasoning (1 oz pkt) or 1/8 tsp chipolte chili, 2shakes chili powder, 1shake cayenne
8 corn tortillas (cut in 1/2) or 8 homemade corn tortillas (recipe at the bottom)
2 cups pkg shredded mexican cheese or shred your own colby-monterey jack (8oz)
2 cups tortilla chips or you really need to use these to make it taste right
1 can diced tomatoes, drained or 1 cup chopped tomatoes
2 tbsp sliced black olives or ???
5 shakes dried cilantro or fresh sprigs of ciliantro
1. Heat oven to 375degrees F; spray a 13 x 9 (3qt) glass dish with cooking spray.
2. In a large bowl, mix enchilada sauce and salsa (reserve 1/4 cup of mixture). Add chicken, sour cream 1/4 cup onions (or 2 tbsp dried onion) and taco seasoning, mix well.
3. Spoon reserved 1/4 cup enchilada/salsa mixture in bottom of glass dish. Arrange 8 tortillas on the bottom of the dish, overlapping as necessary.
4. Spoon 1/2 chicken mixture over tortillas, sprinkle 2/3 cup cheese over it; repeat layers. Cover with foil.
5. BAke 30 - 35min until hot.
6. Layer tortilla chips, tomato, black olives, 1/4 cup green onions (or chives) and remaining 2/3 cup cheese over top.
7. Bake uncovered for 5 min until cheese is melted, let stand 10 min before serving.
8. Garnish with cilantro springs or dried cilantro.
Enjoy!
Homemade Ranchero Sauce: (from Cooks.com)
1 (8 oz.) can whole peeled tomatoes, drained & shredded
2 (8 oz.) cans crushed tomatoes
1/2 c. diced onion
1 sm. bunch cilantro, minced or 1/2 tsp dried cilantro
1 tsp. chili powder
1 tsp. cumin
1 tsp. minced garlic
Mix all ingredients together for a hotter sauce add 1 minced jalapeno pepper; for smooth sauce use blender/food processer.
Homemade Salsa: (from http://allrecipes.com/Recipe/Speedy-Homemade-Salsa/Detail.aspx)
1 (14.5 ounce) can whole peeled tomatoes, drained
1/4 cup chopped red onion
1/4 cup chopped onion
1 jalapeno pepper, seeded
1 tablespoon cider vinegar
1 tablespoon minced fresh cilantro
1 clove garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon salt
1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.
Homemade Corn Tortilla Recipe: (from http://www.cooking-mexican-recipes.com/corn-tortilla-recipe.html)
Makes 10 to 12 tortillas (6 to 7 inch)
•2 cups Maseca Corn Masa Mix
•1 tsp. sea salt
•1 1/4 cup hot water plus 2 to 3 tablespoons
•1 tsp. shortening
Make the Dough
Mix the masa harina (corn flour, not to be confused with corn meal) and salt in a medium sized bowl. Measure 1 1/4 cups of boiling water and the shortening into a separate pan or bowl. Stir until the shortening is melted. Pour this mixture into the bowl of corn flour and mix with a fork. When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart. Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky.
Make Golf Balls
Pinch off some dough and roll into smooth round balls (golf ball size) with your hands. Masa for tortillas is not like pie dough so don't worry about over handling it. I would suggest covering the dough you're not working with, with either plastic saran wrap or damp paper towels to keep the dough from drying out while you are making golf balls. Flatten the ball a bit in the palm of your hand. Did I mention that you should be pre-heating a cast iron or comal pan over medium high to high heat. Now's the time. And don't put anything in the pan like shortening or Pam. You don't need it.
Pressing The Dough
If you don't have a press yet, you can simply roll out the dough with a rolling pin. Just make sure you cover the dough with plastic, as per these directions . If you are using a tortilla press, first get yourself a Ziploc type bag. Sandwich size or gallon size will work. I like to use this type of plastic because it is thicker and easier to work with. Cut it in half so you have two separate pieces. Lay one piece on the press and then place the slightly flattened dough on top, a little bit closer to the hinge of the lid like in the picture. Cover the dough with the second piece of plastic and close the lid to flatten the tortilla.Carefully peel the top piece of plastic from the tortilla. Lift the tortilla and the bottom piece of plastic from the press and place it in your hand, dough side down. Now carefully peel the bottom piece of plastic from the tortilla. I did not have any problem with the dough sticking to the plastic. If you do, it probably means your dough is too wet. Try adding a sprinkle of corn flour and kneading the dough a bit more.
Cooking The Tortillas
Place your tortilla in the preheated cast iron pan or comal and cook for 45 seconds to a minute then turn over and cook for another 45 seconds or longer.
Place cooked tortillas in foil and cover with a clean kitchen towel to keep warm. Store tortillas in a Ziploc bag in the refrigerator for several days.
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