CHICKEN ENCHILADA "PIE"

I found a recipe for a layered enchilada dish. Although it was nothing like this recipe, it gave me the idea and here is what I came up with. We loved it! You could use corn tortillas but we prefer flour tortillas ..... does that make it a burrito pie?



2 boneless, skinless chicken breasts
1/2 cup chopped onion
1 large clove garlic
1 chipotle pepper (in adobo sauce) chopped
1 lime, juiced
2 tablespoons vegetable oil
3/4 cup chicken broth

1 large onion, sliced
1 -2 poblano peppers, sliced
1 tablepoon vegetable oil


4 flour tortillas
1 bottle salsa verde
1/4 cup cheedar cheese, shredded
1 to 1 1/2 cups smoked gruyere cheese, shredded
1 cup sour cream


Heat oven to 350 degrees. Place next 7 ingredients in a baking dish. Cover tightly with foil and bake for 20-30 minutes. When cooked, remove from oven and remove chicken from liquid, reserving liquid. Shred chicken with two forks and return to liquid while completing preparations.

In a skillet over medium heat, warm vegetable oil. Add onions and cook until they begin to soften. Add poblanos and cook for just 2-3 minutes. Remove from heat and set aside.

Remove shredded chicken from liquid.

In a 9" cake pan layer all ingredients as follows: salsa verde, tortilla, chicken, onions, peppers, cheese. Make a total of 4 layers placing sour cream in one layer and on top. Top with cheese and bake at 375 degrees for 20-30 minutes or until bubbly and cheese begins to brown.

Serve with your favorite mexican side dish...... I served with my Spicy Black Beans.

SPICY BLACK BEANS
2 slices bacon, chopped
1/2 onion, diced
1 clove garlic, minced
2 cans black beans, rinsed
1/2 teaspoon Season-All
2 tablespoons jalepenos, coarsly chopped
1/4 cup cilantro, chopped and loosly packed
1/4 cup tomato, diced

Place bacon in skillet and cook over medium heat until it begins to render it's fat. Add onions and cook until they beging to soften then add garlic. Cook for 2-3 minutes then add beans and cook until warmed through. Sprinkle with Season-All and stir. Add jalepenos, tomatoes and cilantro. Cook for 2-3 minutes more and serve.