11935 Chilaquiles Yum-oooh! 5 Cheese, Rotisserie Chicken, Black Beans & Corn Kernels, Red Enchilada Sauce, EVOO & Pipicha herb. 20 Minutes 20 Minutes 2 to 3 Normal Appetites (1 Tex-Mex Serving) Tue May 06 20:52:31 -0700 2008 Tue May 06 20:52:31 -0700 2008 Easy Southwestern User http://www.chow.com/recipes/11935 Wed, 07 May 2008 03:52:31 GMT So Gawdy, Over the Top, Incongrous & Semi Homemade That It Could Be a Rachel Ray Creation Or Just Your Typical Southwestern Abomination

Alright just a little banter from your friendly neighborhood Mexican food snob. After opening a bottle of Trader Joe’s Enchilada Sauce and discovering your typical overly vinagered, excessively Cumined & “Taco Seasoned” canned Enchilada sauce… I reviewed my pantry and decided to mock my “mortal enemies”

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  • Sautee the Chicken, Beans & Corn & set aside.
  • Brown the Corn Tortilla Strips in Oil
  • Add Enchilada Sauce (pan should be hot enough to make the sauce bubble and quickly coat the Tortillas)
  • Turn the heat down to Medium-Low
  • Stir in the sauteed Chicken mixture
  • Sprinkle with the melting cheese, cover & cook on stove top until the cheese melts
  • Plate… sprinkle with Parmesan, then Fresco, then finely chopped Pipicha (or any herb of your choice)
  • Add further Abomination to Taste (perhaps some Chorizo, Velveeta, Brown Gravy or Frenched Onions from a Can?)
    • ]]>     http://www.chow.com Eat_Nopal 84 Pasta/Noodles 6 Stale Corn Tortillas Cut using a Tic Tac Toe Board pattern

    ]]>     1/2 Bottle of TJ’s Enchilada Sauce… or really anyother crappy canned version

    ]]>     “Mexican” Blend of Shredded Cheeses

    ]]>     Shredded Leftover Rotisserie Chicken

    ]]>     Crumbled Queso Fresco

    ]]>     Roughly Grated Parmesan

    ]]>     1/2 Cup of Canned Black Beans (Drained)

    ]]>     1/2 Cup of Canned Corn (Drained)

    ]]>     EVOO (2 Tablespoons)

    ]]>     Pipicha Herb (to taste)

    ]]>     18248 chilaquiles rachel ray southwestern enchilada 18176 eat nopal 695 quick 384 easy