Layered Chicken Three-Cheese Enchilada

By cook_kjacook_kja

Ingredients

• 1 Tbsp EVOO
• 1 yellow onion, cut into 1/2"dice
• Kosher salt and freshly ground pepper, to taste
• 1 1/4 Lb boneless skinless chicken breast, cooked and shredded
• 1 3/4 C red enchilada sauce
• 9 corn tortillas, each about 6" in diameter
• 3/4 C shredded white cheddar cheese
• 3/4 C shredded mozzarella cheese
• 3/4 C shredded yellow cheddar cheese
• Sliced green onion tops for garnish
• Chopped fresh cilantro for garnish

Preparation

Step 1

Preheat oven to 350 degrees

In a large non-stick sauté pan over medium-high heat, warm the EVOO. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion is soft-6 to 7 minutes. Remove from the heat and let cool. Add chicken to the cooled onions and stir well.

Spread 1/4 C of the enchilada sauce on the bottom of a 3.5 quart round wide Dutch oven. Arrange 3 tortillas in a single layer on the sauce, overlapping them as needed to cover the sauce. Top with a generous 1 C of the chicken-onion mixture, 1/2 C of the sauce, and 1/4 C of each of the cheeses. Repeat the layering 2 more times, alternating the direction of the tortillas layers and finishing with 1/2 C sauce and 1/4 of each cheese.

Transfer to the oven and bake until the ingredients are heated through and the cheese is melted, about 30 minutes. Remove from the oven and garnish with green onion and cilantro.

Serves 4-6