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Home > posts > 2016 > 11 > 2016-11-01_Chicken_Enchilada.html
Rotisserie Chicken Green-Chile Enchilada Lasagna (style)
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Meredith and I teamed up to make chicken enchilada "lasagna" similar to last time[@rev]. Meredith started it with half an onion and two red bell peppers plus cumin1, salt, pepper, and garlic powder.
We had to take a break in the middle because of a dog emergency. When we got back, I finished it by adding mushrooms, chicken (around 1 pound) and green chile.
I added a bunch of canned green chile (505 Brand -- and not the sauce, just chile). I added some to the mix of chicken and stuff and then when I was layering it, I added a very thin layer. The layers were two corn tortillas, chicken mix, green chile (again, light on it) and then lite cheese. I made two of them.
I liked this though I think I liked the flavors more last time (though Meredith disagrees). It was also a bit spicy!
Meredith was in charge. That means lots of cumin ↩