when life gives you tomatoes

make some salsa!!

In light of Cinco de Mayo, I thought I would post a recipe you might be interested in cooking!  (also a dear friend asked me if I had a recipe and I thought I would share it with everyone). !Sorry for the delay in posting it Jess!  I adapted this recipe from making baked Enchiladas because its much easier to serve and prepare.

Enchilada Casserole

• shredded chicken (you can use left over chicken or “cheat” and use rotisserie chicken)
• cream of chicken soup
• sour cream
• salsa
• shredded white cheese (your choice of flavor)
• flour tortillas (I use the smaller ones cut in 1/2 so you can reach the corners)
• *optional: lettuce, tomatoes, jalapenos, beans

1. Preheat oven to 400.
2. Spray glass baking dish with cooking spray.
3. In a bowl, mix shredded chicken, cream of chicken soup, part of your shredded cheese, some sour cream, dash of garlic, cumin, onion powder (to taste) and maybe even some ground red pepper or chili powder.  Mix in some of the salsa until pink colored.
4. Spread a small amount of salsa in the bottom of the dish, enough to cover.
5. Layer 1/3 of the flour tortillas in bottom (1-2 layers depending on whether you want to serve it like lasagna or are ok with a “sloppier version”)
6. Spoon 1/2 of the chicken mixture on top of tortillas and spread evenly.
7. Layer 1/3 of flour tortillas next.
8. Spoon remainder of chicken mixture on top of tortillas and spread evenly.
9. Layer remainder of tortillas on top.
10. Top with remainder of cheese and salsa.
11. Bake in oven probably 20-30 minutes until bubbly and desired brownness.
12. Top with desired toppings and enjoy.

I use practically the same recipe when I make enchiladas… I just roll the tortillas with the chicken mixture inside and lay them seam side down with the sauce over top.  If your family prefers the spicy route, you can purchase a can of enchilada sauce instead of the salsa.

Also, a great way to make shredded chicken (esp. salsa chicken) is in the crockpot!  Place the desired number of chicken breasts in the crock pot and cover with 1/2 water, 1/2 chicken broth.  Mix in taco seasoning packet.  Also to cook until fork tender (probably 3hours on high or 4-5 hours on low depending on chicken size).  Your meat should be falling apart at this point.  Drain the liquids (all but maybe 1 cup) and return the chicken to the crockpot.  Add taco sauce and salsa until desired taste.  If the chicken seems a bit dry, add back in some of the liquid.  You can leave the crockpot on low or warm until you’re ready to serve.  I love to make a big batch of this, use a little for dinner that night and freeze the rest in dinner size portions.  Then all I have to do is thaw, reheat and serve for quick chicken tacos or for the meat in the recipe above!!

HAPPY CINCO DE MAYO!