Shredded Chicken Enchilada Pie
Buy enchilada sauce in the can; it makes life a lot easier. Making it from scratch is quite involved.
- 1 pound skinless, boneless chicken thighs
- ½ cup chicken broth
- Juice of 2 limes
- 1 tablespoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 9 (6-inch) soft corn tortillas
- 1 (20-ounce) can enchilada sauce
- 1 cup Cotija cheese or ricotta salata
- 1 ripe Haas avocado, peeled and roughly chopped
- 2 tablespoons finely minced red onion
- 2 tablespoons chopped fresh cilantro
Place the chicken, broth, half of the lime juice, cumin, and salt and pepper in a small pot. Cover, and gently simmer for 40 minutes or until the chicken shreds apart easily. Shred and let cool slightly.
Preheat oven to 400°F. Lightly grease a 9-inch square baking dish with the vegetable oil.
Place a layer of 3 tortillas on the bottom of the baking dish. Pour a thin layer of enchilada sauce on top of the tortillas.
Place one-third of the meat on top of the sauce, spreading it out in an even layer. Repeat with another layer of tortillas, sauce, and meat. Finish with a final layer of tortillas, and pour the remaining sauce over the top. Sprinkle with the cheese.
Bake for about 30 minutes, until the top is brown and the dish is bubbling.
Mix together the avocado, onion, cilantro, the remaining lime juice, and salt and pepper.
Allow the enchilada pie to rest for about 5 minutes before serving. Serve with the salsa on the side.
Looks like Lasagna!
A good way to view this dish is like a “Mexican lasagna.” The tortillas replace the pasta, and the enchilada sauce replaces the tomato sauce. Get creative and experiment with different meat and vegetable fillings. This is a great way to use leftovers.