Family Style Rosemary Enchilada

With the weather getting colder, I have been missing Washington and hearty warm meals. I love trying to make old things new and different, so I think being able to compromise with what you have in the pantry is awesome and leads to things like this big guy. Being that I am still trying to adjust to my new work schedule, meal prep has been a challenge, but this is something I will definitely be making again.

Prep Time: 2 Hours

Ingredients:

- 4 chicken breasts

- Organic tomato paste -  I used a large Hunt's can

- BBQ sauce - I used Hak's Chipotle Bourbon

- Rosemary, olive oil tortillas

- 2 yellow onions

- 1 can yellow corn

- 1 can black beans

- Basil aioli

- Cotija cheese

- Sharp cheddar cheese

- Garlic salt

- Black pepper

- Chili powder

- Butter

Directions:

Chicken Prep-

Add the can of organic tomato paste to a large pot, add two cans of water, add 6 tablespoons of BBQ sauce, and bring to a boil. Once this has mixed evenly, dice the chicken and onions and add them all to the pot. Add the garlic salt, pepper and chili powder to the sauce. Let this simmer on low for 1 1/2 hours to cook and soften the chicken and to build the flavor of the sauce. Set aside when finished. 

Corn & Black Bean Prep-

Rinse and drain each can and toss together. Add 4-6 tablespoons of basil aioli and stir. You can add any additional spices at this step. 

Enchilada Prep- 

In a large pan, prep it with butter and lay down four tortillas to form a square with overlapping edges. This will help crisp the tortillas without them burning. Ladle sauce into the pan on top of the tortilla layer and sprinkle with cheddar cheese. For the next layer add the chicken and onions strained out of the sauce that you set aside. Next spoon the corn and black beans over the chicken creating the next even layer. Sprinkle with more cheddar cheese and grate fresh cotija cheese over the cheddar. Once the pan is full to the desired amount, take a fifth tortilla and lay it over the top, then fold the edges over each other to close the top.

Because the pan is warm, it will be starting to take the shape of the pan, and the tortillas should easily lay over each other without having to be pinned down. Next ladle more of the sauce over the top of the entire dish and sprinkle with more cheddar cheese. You can add more spices if desired at this step.

Once you have layered and prepared the dish to your liking, heat the oven to 400 degrees and bake uncovered for 20 minutes. This will crisp the tortillas and melt all the cheese bringing all the layers together. 

Garnish with a rosemary stem and serve.

Note: 

Once it has baked it can be served easily if it is slid out onto a flat surface like a baking sheet or serving dish. Do not cut into slices in the pan as it will ruin the integrity of the pan.

This dish is super filling and delicious, hope you like it!

Kally