Rlsawyers' Chicken Enchilada Pie

• 2 pounds Boneless Skinless Chicken Breast
• 2 pounds Shredded Mexican Style Cheese
• 12 Flame-Grilled Corn Tortillas, White or Yellow
• 2 teaspoons Cooking Oil or Spray
• 1 handful Chopped Lorocco Flowers, optional
• 2 cups Your favorite Red/Green Salsa
• 1 can Red Enchilada Sauce
• 1 can Green Enchilada Sauce
• 1 sheet 13x9x2 Cake Tin
• 1/4 cup Sour Cream, optional
• 4 pieces Jalapenos, chopped with or without seeds, optional
• 1 handful Cilantro, chopped, optional
• 1 handful Black Olives, any style, optional
• 2 quarts Skillet if you have an electric stove, not needed for gas stove.
• 8 cups Large Mixing Bowl

1. 1 day before, slice chicken breasts into 1/2 thick cutlets against the grain.
2. 1 day before marinate chicken breasts in 2 cups of your favorite salsa. I use half green and half red La Victoria salsa.
3. Bring to boil covered then simmer uncovered 2 cans of enchilada sauce. Mix occasionally.
4. Bake at 350 marinated chicken strips + jalapenos (stoneware works best) 15-20 minutes. Make sure chicken has turned white, do not overcook.
5. Flame-Grill Corn Tortillas directly over open flame. If stove is electric, grill tortillas in a skillet.
6. Spray or Coat cake tin with cooking oil.
7. Strain cooked chicken in a collander and allow to cool.
8. Layer bottom of oiled cake tin with 6 tortillas.
9. Cover tortillas with shredded cheese
10. Shred cooked chicken with forks or fingers in large bowl. Add sour cream, chopped lorocco, and 1.5 cups shredded cheese.
11. Spread chicken mixture onto cheese and tortillas.
12. Add another layer of shredded cheese.
13. Add six more flame grilled tortillas.
14. Ladel on lots of enchilada sauce, throroughly cover the whole enchilada. :)
15. Add final layer of shredded cheese. This is gonna be yummy!
16. Bake RLSawyers' Chicken Enchilada Pie at 350 for 25 minutes or until cheese is bubbly and starting to brown.
17. Let cool 5 to 10 minutes, cut into squares and serve with your choice of toppings.
18. Refrigerate RLSawyers' Chicken Enchilada Pie. Can be made 2 days ahead.

chicken, cheese, corn tortillas, cooking oil, handful, favorite red, red enchilada sauce, green enchilada sauce, sour cream, jalapeufos, handful cilantro, handful black olives, skillet, mixing bowl

Taken from www.epicurious.com/recipes/member/views/rlsawyers-chicken-enchilada-pie-5a316d25364c9024d0d4e728 (may not work)