Normally, any recipe that I pass along came from someone else. A cook, I'm not! Because Hunky Husband was enthusiastic about this main dish, I'll share it, even though it is my own - made up in panic, yesterday, when I realized that I had less than an hour to fix dinner. I had intended to start the process an hour earlier and make an enchilada casserole. As the chicken dish turned out, it is feeding Hunky Husband and me three dinners.
Cop Car's Enchilada Chicken
Saute to blacken, in a drizzle of olive oil in a cast iron skillet:
2 slices from a medium onion, minced
1/3 large pepper, diced finely (I used a Poblano chili because it was on hand.)
1 clove of garlic, minced (I used 1/2 tsp out of a jar!)
When blackened, mostly, remove the vegetable bits from skillet. Plop into the skillet:
3 large chicken half-breasts
Cook over medium-high heat for a few minutes on either side, to provide a bit of color. (Bits of the veggies will cling to the chicken, too!)
Place chicken half-breasts into a casserole dish. Heat in the skillet:
1 small can green enchilada sauce
3 ounces of cut-up wheat tortilla (I cut the tortilla into 1/3" x 1" dice.)
the sauteed veggies
When bubbling hot, pour the sauce over the chicken half-breasts. Place the casserole, covered, into a moderate oven for 50 minutes (or more, if you have the time.) Let set for a few minutes following removal from the oven. Slice each half-breast into 2 or 3 pieces, cutting lengthwise of the breast half. Serve each piece with the sauce ladled over it.
I won't be offended if you don't wish to try this, nor will I be offended should it not be to your liking if you do try it. HH isn't that enthusiastic about chicken that isn't KFC, so I know this is special!
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