Tuesday, November 3, 2009

Chicken Enchiladas

Mexican food is a favorite in our house. Every Thursday we meet friends at our favorite Mexican restaurant Lupes, but since it's only Tuesday I thought I'd make enchiladas to hold us over until then. I roasted the chicken Barefoot Contessa style and then shredded it. Rather than roll each tortilla, I sliced them and layered them casserole style. A layer of tortillas, shredded chicken, cheese, pico de gallo and a little red enchilada sauce (repeat). I used the majority of the sauce and cheese for on top as well as some sliced black olives. I baked it at 375 degrees until the sauce was bubbly and the cheese melted.

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