Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Friday, July 1, 2011

When IT Guy was in college at the University of Arizona he would go to the grocery store and buy rotisserie chickens for dinner. He lived in a garage apartment and the landlord allowed no cooking so he had to get creative. This was before the days of microwave ovens so he had to make do with a small hotplate and whatever else he could come up with. Rotisserie chickens to the rescue! Fortunately for me, he still likes them. I think they have improved in flavor since the 70's, though. I use them for all kinds of dishes. For the same cost as buying a raw whole chicken, I can buy one of these ready-cooked babies and cut my prep time WAY down. Plus I think they taste terrific. I bought one at Costco the other day and made this casserole. I was talking to my son as I was cooking and I could tell he was watching me intently as I threw this and that in the pan. At one point he said, "Do you even have a plan here?" "Nope", I said. Below was The result of what I threw together. the hardest part was coming up with a name. But it was REALLY good!

El Pollo Suroeste

4 cups cooked, chopped chicken
1 20 ounce can red enchilada sauce
1 cup sour cream
1 medium onion
1 4 ounce can diced green chilies
2 cloves garlic
Salt and pepper to taste
2 – 3 cups grated cheese
8 flour tortillas

Preheat oven to 350 degrees

In a large skillet, sauté the onion, garlic and green chilies until tender.

Pour in the enchilada sauce then stir in the sour cream. Stir to combine then add the chicken and salt and pepper to taste.

Cut the flour tortillas into fourths and lay some in the bottom of a greased 9x13 inch casserole dish. Pour half of the chicken mixture on top of the tortillas then sprinkle some grated cheese to cover. Add another layer of tortillas, more chicken mixture and top with remaining cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes.

Here's watcha' need! The garlic is MIA but I did use it!

Saute the onion garlic and chilies until tender.

Pour in the enchilada sauce then stir in the sour cream. 
Salt and pepper, too!!

Add the chicken.

Cut your tortillas into fourths. Or quarters. 
Or in half then in half again.

Start layering all the ingredients. 
Tortillas, chicken mixture then cheese.

I used everything twice ending with cheese on top.

Bake it up!!!


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