Friday, October 5, 2012

Stacked Enchiladas - Ojai, CA

I wanted to make enchiladas all day. I started a gringo style cooking preperation: Grilled, then shredded chicken, caramelized onions, warmed up enchilada sauce from a can, and shredded Monterey jack cheese, corn tortillas ready. Then came the assembly... I just could not get them to stay rolled, the tortilla from ripping, it was just all bad. So I stacked them all it layers. Sauce on the bottom of the glass pan, a tortilla, chicken, onions,  sauce, cheese, tortilla, sauce, chicken, onions, cheese... Repeat until done. 10 minutes or so in the oven until bubbly, and then a quick blast under the broiler for a nice golden brown.

Was this not the easiest thing ever? It was so delicious and worth every bite!

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