1.5 lbs boneless skinless chicken, cut into 1/2 in cubes
2 tsp each: cumin, sea salt, oregano
2 cups enchilada sauce
1/2 cup green onion
1/2 cup finely chopped broccoli
1/2 cup finely chopped Anaheim peppers (I got mine from mom’s garden)
8-9 large corn tortillas (we like Trader Joe’s homemade corn tortillas)
1.5 cups shredded raw white cheddar, also from T. Joes.
Once enchilada sauce is prepared, set aside 1 cup. Add the chicken and the spices to the remaining enchilada sauce in the pan and cook for about 5 minutes. Add the broccoli to the chicken mix and cook until chicken is done – about another 5-7 min on medium heat. Stir regularly to ensure the chicken is cooked through.
Meanwhile, layer a deep dish pie pan with tortillas. Cut the tortillas in half and lay on the bottom of the dish, covering as much area as possible. Add 1/3 of the shredded cheese. When chicken mix is done, add 1/3 of it to the pie dish, then 1/3 of the green onions, 1/3 of the Anaheim peppers, and 1/3 cup of the remaining enchilada sauce. Repeat the process of layering. Once the top layer of tortillas is added, sprinkle the remaining 1/3 of cheese, onion and peppers and sauce on top. You can garnish with chopped black olives if you like.
Bake at 325 for about 18-20 minutes, until cheese is melted.
Tastes even better the next day.
Serve with refried beans and chopped cilantro