Thursday, May 22, 2008
I first tasted this while visiting friends and it was so delicious I have made it several times since. So really-I stole her recipe but adapted it slightly to suit our family. The only real difference is that my host made it with noodles and I opt for tortillas. Seems to me tortillas finish off the 'Mexican' theme...AND they require NO prep and no addition cooking time! Can't beat that! But it really is delicious-no matter what you choose!
1 cup chopped onion
1 teaspoon minced garlic (or ¼ t. granulated garlic)
1 tablespoon vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces) enchilada sauce (I used 2 red and 1 green)
1 carton (15 ounces) ricotta cheese
½ cup minced fresh cilantro
6 soft flour tortillas (or you could opt for noodles)
4 cups (16 ounces) shredded Mexican cheese blend
In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.
Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro. Spread ¾ cup chicken mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with two slightly overlapping tortillas, 2/3 cup ricotta mixture, ¾ cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining tortillas, sauce and shredded cheese.
Cover and bake 375o for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Yield: 10-12 servings