While attending some sort of soiree, and being moderately unimpressed with the food trucked in from more than a few (mostly chain) resturants, a local taco stand had a lonely table in back and was serving up slices of this delicious meal. After a few attempts, it was decoded, and the delicious discovery is now mine whenever I am so inclined to make it. As easy to prep as a casserole, and when made in tangent with a double batch of the Mexi-Mild Chili Sauce (http://www.recipezaar.com/375677), you have a complete meal and about a two cups of leftover sauce for the icebox.

Ingredients

12 serv.

mexi-mild red chili sauce (www.recipezaar.com/375677)↗3 1⁄2 cups
canola oil↗2 teaspoons
cooking spray
chicken breast (boneless, skinless, cut into thin slices across the grain)↗1 lb
flour tortillas (6-8 inch)↗10 -12
onions (chopped)↗2 cups
garlic cloves (finely minced)↗2
jalapeno peppers (chopped)↗2
sharp cheddar cheese↗1 1⁄2 cups
monterey jack cheese (shredded)↗1 1⁄2 cups
oregano↗1 tablespoon
salt↗1 teaspoon
paprika (Spanish)↗1 teaspoon
cumin↗1 tablespoon
cilantro (dried)↗2 tablespoons

Step-by-step instructions

1
Sweat onion, garlic, and jalapeno in about 1 t. oil over medium low heat for about 5 minutes (do not brown!); set aside.
2
Add remaining oil to pan and fully cook chicken.
3
Coat chicken with spices and cook an additional minute, then combine with onion, garlic, and peppers.
4
Spray a glass 9x13 baking dish with cooking spray.
5
Add about 1/2 cup Mexi-Mild sauce to the bottom of the baking dish.
6
Layer tortillas, chicken mixture, and a cheese (alternating cheeses on layers and reserving 1/2 cup of each cheese for the top) for at least three layers, ending with a tortilla layer on top.
7
Pour remaining sauce over the top and cover with reserved cheeses.
8
Bake at 325 for about 40 minutes.

Source: food.com

Original recipe ↗

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