Bandera Chicken

This dish is kind of a partially deconstructed enchilada for the lazy Frau. Also freezes well so why not double the recipe, make two, and freeze one for later. You can easily modify the ratios here to produce a dish to suit your tastes. More chicken, more beans, vegetarian, etc.

Ingredients:

1-2 C cooked, shredded/diced chicken(grill leftovers or deli rotisserie work great)

1 Can of evaporated milk 16 oz-ish

16-20 oz shredded cheese (cheddar, Colby, jack, etc)

2 cans diced green chilies

1 can of diced tomatoes with chilies (or Rotel) drained, with liquid reserved

1 can of beans, rinsed (we like black or red beans)-optional

8-12 corn tortillas

1 tsp cumin

½ tsp salt

Mix evaporated milk, 1 can chilies, and juice from the tomatoes in a bowl. Set aside.

Preheat oven to 350. Coat the bottom & sides of a 9x13 casserole pan with your choice of cooking oil. Mix cumin, salt, and 1 can of green chilies into the chicken using fingers to ‘work it in.’ Tear corn tortillas into quarters. Layer tortillas, sprinkle 1/3 of meat mixture along with a smattering of tomatoes, cheese, and beans if desired. Work your way to the top of the casserole dish and top with your ‘sauce’ of evaporated milk, chilies, and tomato juice. Top with cheese and bake at 350 for 30 minutes or until sauce/cheese is brown & bubbly.