ORGASMIC Chicken Enchilada Casserole
Chicken:
- 3-4lbs chicken parts. Anything will work but best results will come from a whole chicken or pieces with bones and skin. Don’t use shitty boneless skinless breasts here.
- Some Garlic
- Butter or olive oil
- Some Onions
- Some Oregano
- Some Cumin
- Some Coriander
- Some Salt
- Some Pepper
- 1-2 Cans chilies in adobo sauce
- Some Chicken stock or water
Casserole:
- Corn Tortillas
- Cheese
- Some More Onions
- Butter or olive oil
- Red Enchilada sauce (optional)
Prep work:
Chop onions and garlic and lightly brown in the bottom of a wide shallow pan with a tight fitting lid. (Should be deep enough to fit your broken down chicken). Break down your chicken to fit in a single layer in your pan. Brown. Add the rest of the ingredients. Add chicken stock or water to barely cover chicken. Bring to a boil uncovered, cover and reduce heat to a gentle simmer or place in a 350 degree oven for 3-4 hours or until chicken can be easily shredded with a fork. Remove chicken from pan and shred with a fork. Discard bones. While shredding chicken reduce liquid by gently boiling until it thickens up slightly. Pull chilies from the braising liquid or use an immersion blender to grind them up. It’s really your call. Return shredded chicken to braising liquid. Simmer. Halve onions and slice into 1/8th inch to ¼ inch thick slices.
Fry onions in butter over medium heat until golden brown, 2-3 onions is a good number to use.
Casserole:
Layer a glass baking dish with tortillas (or make actual enchiladas if you are some kind of masochist). Using a slotted spoon cover with shredded chicken. Cover with a layer of fried onions. Cover with another layer of tortillas. Pour over braising liquid or red enchilada sauce if you decide to do that. Cover with cheese. Bake until cheese is melty, you can broil for a few minutes at the end to brown the cheese. Eat, mop up, eat some more.