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Yucatan Mayan Chicken Enchilada Bake

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Yucatan Mayan Chicken Enchilada Bake
Serves 8
A hearty dish from the Yucutan Peninsula!
Ingredients
  1. 1 whole roasted chicken, de-boned
  2. 2 tomatoes, chopped
  3. 1 green pepper, chopped
  4. 1 onion, chopped
  5. 2 cups chicken stock
  6. 1 ½ teaspoons Ground Coriander
  7. 1 Tablespoon finely chopped Cilantro
  8. 1 teaspoon Italian Seasoning
  9. 1 teaspoon Sage or Poultry Seasoning
  10. ½ teaspoon each Salt and Pepper
  11. Masa Harina Corn Flour
  12. Monterey Jack cheese (shredded) spread to taste
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Instructions
  1. Cool and de-bone the roasted chicken. Note: some recipes call for boiling a whole chicken but you get much richer flavor using a roasted chicken.
  2. Cut up tomatoes, onion and green pepper and bring to a boil in the chicken stock with seasonings.
  3. Remove stock from heat and add in chicken.
  4. Make the corn tortillas following the directions on the Masa Harina flour bag (approximately 3-4 tortillas per layer or 9 -12 tortillas).
  5. In a 9” x 13” baking dish, layer tortillas, spoon on chicken mixture then cover with cheese. Repeat to build remaining layers (usually 3 layers).
  6. Pour remaining chicken stock over finished dish.
  7. Bake in 400 degree oven until cheese is melted thoroughly.
Notes
  1. IMPORTANT! Do NOT shortcut on the tortillas. Take the time to make your own tortillas as the Masa Harina Corn flour provides the dominant flavor profile of this dish. It will be lost completely with store bought tortillas. TRUST ME ON THIS!
  2. Variations
  3. Add chili peppers for more of a kick.
  4. Add corn or black olives.
  5. Top with sour cream and tomatoes.
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