Don’t Disregard the Dizzy Chicken – Day 5

Enchilada Pie (Printable Recipe)

Makes 4-6 dinners

Extra items needed

·         6 - Glad Oven Ware 8x8 size

        or

·         4- 9x12 size for larger families

·         Blender

Verde Sauce

·         10 cups of chicken stock – $2.00

·         12 Pablano chilies with the tops cut off - $10.00

·         2 onions with the skins removed and quartered $1.00

·         4 jalapeño chilies (only if you like it hot!) $1.00

·         ¼ cup chopped garlic

Put all this in a stockpot. You don’t even have to chop. Simmer, covered for about two hours or until everything is nice and soft, then cool to room temperature. Once cooled, blend it in 3 or 4 batches.

Enchilada Pie

·         4 – Rotisserie chickens, skin and bones removed, shredded $24.00

·         5lb bag of Mexican 4 cheese blend (Monterey Jack, Cheddar, Asadero and Queso Quesadilla) $5.00

·         1 - quart milk or 1 pint milk and 1 pint half–n-half $1.00

·         1 – 80 count small white or yellow corn tortillas $3.00

Ladle a bit of the Verde sauce into the bottom of each dish.

Dip each tortilla into the Verde sauce and line the dish with tortillas, overlapping each to form a pie crust up the sides and across the bottom.

Spread each dish with a layer of chicken followed with a heavy drizzle of Verde sauce, and then cheese.  Then start again with the dipped tortillas for three layers ending with a cheese layer. Then float each pie with the milk letting it soak in and then adding more to each until all the milk is used up.

Freeze all the pies but the one you will be using for dinner.

To cook (defrost overnight in the fridge if you’re using a frozen one), place on a cookie sheet in a preheated 350^o F oven for 30-40 minutes until golden and bubbly.

Total Cost for 6 dinners = $7.80

Total Cost for 4 dinners = $11.75