I confess to having a certain fondness for Mexican food. I have never been to Mexico actually, no even close, but I do love the flavours of that type of cuisine Now I don't want purists messaging me here telling me that this is nothing like Mexican food. This may well be true, but this is what I know as Mexican and this is what I like, and well . . . it's my kitchen, afterall!
This casserole is much simpler to make than traditional enchiladas. I have adapted the recipe from one which I discovered on Whats Gaby Cooking. It looked so delicious that I wanted to try it. I have taken the liberty of using already poached chicken and changing out a few steps . . .
But that is what cooking is all about isn't it? Finding inspiration and then using that inspiration to create something delicious depending on what is available and what you like or don't like . . .
Ialwaays have poached chicken on hand. I use it all the time. I probably poach a whole chicken every week., or a bag of chicken breasts or thighs, a mixture, etc. Its a very versatile ingredient to have and it works well in impromptu salads, sandwiches and quick suppers like this!
This was really, really, REALLY good! It was quick to make and was something which I would make again!
*Chicken Enchilada Bake*Serves 6
1 TBS oil1 medium onion, peeled and chopped
I served this with a simple salad. It was fairly low in carbs, high in protein and delicious.