Scott Stroud Chicken Enchilada Casserole

Chicken enchilada casserole

yields: 6 servings

Pan spray
6ea Chicken thighs- no skin
1T cumin
1T paprika
3T salt & pepper
6ea whole tomatoes
3ea jalapeños
2ea white onions
3ea anchochiles
4cloves garlic
1c corn off the husk
2c water
1/2c cream cheese (low fat)
12ea corn tortillas
2c. Jack cheese

  1. Pan spray cast iron skillet and roast chicken (seasoned with all spices) until cooked thru at 450 degrees- shred meat and reserve- make stock by combining bones and 2c water simmer 20 minutes and cool
  2. To the hot skillet add tomatoes, jalapeños, onion,chiles, and garlic- roast until charred- place half of the mixture and all anchos in the blender- purée until smooth
  3. To assemble casserole, layer in the cast iron skillet salsa, veggies, chicken, cream cheese, jack cheese and tortillas- repeat until full- bake 15 minutes or until golden brown

GARNISH – SERVES (6)

Guacamole- 1avocado, 1t. Cilantro,1t. Lime juice, 1/4t.Salt & pepper

Jicama slaw- 1 jicama, 6ea radishes, 1ea tomato, 1t. Cilantro, 1t.Lime juice, 1/2t. Salt & pepper