Years ago, I found this recipe and began making it for my family. The kids loved it-usually I had to make two pans and the leftovers would be squabbled over for lunches. Between five moves in the last 17 years, the source was lost along the way but we still enjoy this when we need a little comfort food. Unlike most recipes for an enchilada-style casserole that use a can of soup for the sauce, this one uses peppers, spices, tomatoes, and cream cheese. You can change things up to your liking, by topping the finished casserole with black olives, avocado, a bit of sour cream, or even some fresh cilantro if you like. Or you can leave it as is. Either way, it's a nice change from the usual dinner.
l lb boneless, skinless, chicken breasts chopped into 1 inch sized cubes
1/2 tsp chili powder
1/4 tsp cumin
1/2 onion, minced finely
1 sweet red or green pepper, chopped
1/2 jalapeno pepper, seeded, minced finely
1 tsp chili powder
1/2 tsp cumin
19 oz stewed tomatoes
4 oz light cream cheese, cubed
1 cup corn
8 stale corn tortillas, broken into small pieces
shredded cheese (Cheddar or Monterey Jack)
chopped fresh cilantro
Saute the chicken in a bit of olive oil over medium heat until browned and cooked through. I sprinkle it with the first bit of chili powder, cumin, and a bit of pepper. Remove to a plate and set aside. In the same pan, add a bit of oil and saute up the onion, sweet pepper and jalapeno pepper until nice and soft. Stir in the second portion of chili powder and cumin, continuing to cook and stir another minute. Then stir in your stewed tomatoes, bringing up the brown bits on the bottom of the pan. Bring the mixture to a boil and then turn the heat down and let it simmer for 5 minutes.
Stir in the cream cheese, making sure that it blends in well before you add the chicken and corn. Take the whole mixture off the element and set it aside.
Grease the bottom of a 9x9 inch baking pan, and then cover the bottom of the dish with 1/2 of the stale tortillas. I just rip them up and scatter them over the bottom of the pan. Top with 1/2 of the chicken filling, then top with the remaining tortilla pieces, and the remaining chicken filling. Sprinkle with cheese. Cover with greased tin foil (so the cheese doesn't stick to it when you lift it), and bake at 350 F for 35 minutes, until bubbly and hot.
Remove from the oven and allow to sit for about 5 minutes before you serve it. I have tried to cut the casserole into slices, but it never stays all together so I end up just scooping it out. Top with fresh cilantro and avocado.