1/3 cup finely chopped onion
1 spoon of capers
1 jar of manzanillo olives
2 tomatoes chopped
1 one can of or you can make it green enchilada sauce
1 teaspoon of parsley and I teaspoon of oregano,
Boiled the chicken
thigh or breast 4 for four people boil in water with onion and garlic salt and pepper
12 corn tortillas or more for different layers
1 cup shredded pepper Jack cheese
1 cup shredded Cheddar cheese
1/3 cup sliced jalapeno chiles (from jar)
1 fresh chopped green chiles
Salt and pepper
1. In 2-quart saucepan, chicken should be cut in thing pieces and take off fat mix everything and over medium heat. Add onion; 10 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 10 minutes.
2. Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 6 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeno chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top. Put them in the oven for 15 minutes
3. Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from hea or oven t; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with more green salsa if desired, several additional jalapeno chile slices.
For four people
3. Still Hungry?
Layer traditional enchilada ingredients between tortillas right on the stove top for a super supper for four.
Serves: 4
Source: Adapted by Julieta
Prepared by: Julieta for the November 2008 meeting.