Thursday, May 13, 2010

Killer Enchilada Pie Share Tags: entree I make this almost every week. You can not go wrong with enchiladas and especially this tasty version! Enjoy! Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 4 2 Boneless chicken breasts (cut into small strips)
1 yellow onion
1 cup(s) of cilantro
4 cloves of garlic-chopped
2 tomatoes-diced
4 tbsp. of chili powder
2 tbsp. of cumin
1 serrano chili-chopped
1 tbsp. of black pepper
1 tbsp. of kosher salt
1 tbsp. of paprika
1 tbsp. of peanut oil-for frying
2 tbsp. of olive oil-for frying
8 ounce(s) of Philadelphia Cream Cheese
3/4 cup(s) of water
12 corn tortillas
2 jars of green enchilada sauce. (I use La Victoria)
2 cup(s) of cheddar cheese
1 cup(s) of mozzarella cheese
Preheat oven to 400 degrees.
Heat both oils in pan on high heat.
Add chicken and saute until no longer pink.
Add onions and serrano pepper. Saute for approximately 5 minutes.
Next add all of the seasonings, garlic and cilantro. Cook for 5 minutes longer.
Add the tomato and some water. Simmer for about 5-10 minutes until the water is absorbed.
Spray a casserole dish with non stick spray.
Spread a layer of enchilada sauce on the bottom of the pan.
Add 3 tortillas smothered in Philadelphia Cream Cheese.
Add chicken mixture.
Continue to layer with the cheddar and mozzarella cheeses.
Add another layer of enchilada sauce. Then we will repeat the layers again.
Next are the tortillas covered with Philadelphia Cream cheese.
Then the chicken.
Next the cheddar and mozzarella cheese.
Now we will add 3 more tortillas spread with the Philadelphia Cream Cheese.
Top with a generous amount of the enchilada sauce. Enough to drench the pie.
Top with the last of the cheese and bake for approximately 30 minutes until golden brown and bubbly.