New Mexico Red Chile Chicken Enchilada Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 4 -6 pieces chicken
• 1 yellow onion
• 2 cups red chili peppers
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 tablespoon garlic
• 1/4 cup cornstarch
• 1 -2 cup sharp cheddar cheese
• 9 -12 corn tortillas
• 1 roma tomato
• 1 cup lettuce
• 1/2 cup onion
• 1/2 cup sour cream
• 4 flour tortillas

Recipe

• 1 at least ½ leftover rotisserie chicken/ whole pieces / breasts boiled in water to cover,.
• 2 drain, reserve liquid, set aside to cool then bone, skin and chop.
• 3 reduce the remaining broth to about 1 1/2 cups or so while chopping this stuff:.
• 4 ½ as much yellow onion as you have chicken. about 2 cups of red chile puree, either from dried red chiles dehydrated and blended to a puree, or look in your grocers freezer section. hot or mild your preference.
• 5 throw it all in the broth with 1 teaspoons oregano, 1 tsp cumin, 1 tlbs chopped garlic. simmer til onion is soft, if it’s still watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. once the stew is a satisfying thickness you can layer it as you would lasagna *using 1cup shredded sharp cheddar cheese or more if you’re a cheese hound like me. 9 - 12 or yellow corn tortillas use any stale taco shells you might have. tom with cheese and bake at 350 until done.
• 6 * if you just want some awesome red chile chicken stew, add par boiled chopped to bite size potatoes in at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour tortilla.