Chicken And Tortilla Casserole

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 yellow onion, quartered
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 2 garlic cloves, peeled and pressed
• 1 teaspoon salt
• 8 cups water
• 1 lb potato, peeled and cut into 1/2-inch cubes
• 1/4 cup chopped fresh parsley
• 1/2 lb monterey jack cheese, grated
• 1 (15 ounce) can enchilada sauce (i prefer hatch brand)
• 12 corn tortillas

Recipe

• 1 place chicken, onion, thyme, bay leaves, garlic, and salt into a large pot. add water, and bring to a boil.
• 2 reduce heat and simmer for 45 minutes.
• 3 remove chicken, reserve stock, let chicken cool.
• 4 when chicken is cool enough to handle chop into 1/4" cubes, set aside.
• 5 in a large pot bring reserved stock, parsley and potatoes to a boil. boil until tender, about 15 minutes. drain and set aside. (stock can be saved for future uses.).
• 6 preheat oven to 350°f.
• 7 generously oil a large baking dish approximately 10" x 14".
• 8 pour the enchilada sauce into a separate shallow dish.
• 9 heat a heavy skillet over medium high heat.
• 10 heat both side of a tortilla until soft. (approximately 20 seconds per side.).
• 11 slide tortilla through sauce so both sides are completely covered with sauce. lay tortilla on working surface.
• 12 place 2 tablespoons of chicken onto the center of the tortilla.
• 13 place 1 tablespoon of potatoes on top of chicken.
• 14 place 1 tablespoon of of cheese on top of the potatoes.
• 15 roll tortilla like a jelly roll, and place seam side down at one end of the baking dish. lightly push filling toward ends as rolling.
• 16 repeat with remaining tortillas and place touching side by side in baking dish.
• 17 pour remaining sauce over rolled tortillas, and sprinkle with remaining cheese.
• 18 bake 15 to 20 minutes or until cheese bubbles.
• 19 serve hot.