My apologies. This is definitely not the best picture ever. It was taken with the sidekick phone camera at dinnertime today. I saw this recipe in the Food & Wine magazine, with the photo accompanying the article food styled to perfection. Each bean was meticulously placed, and the enchilada stack was a veritable tower. In contrast, my stack looks humble indeed. The recipe in the Food & Wine magazine was a bit lengthy and complicated. I decided to make some changes to make this into something not so complicated. It is very, very good. You can serve this with some salsa and sour cream on the side if desired.
- 15.5 ounces canned Great Northern beans, drained and rinsed
- 1 1/2 cup chicken stock or chicken broth
- 1 1/2 cup water
- 1 yellow onion, chopped
- 7 garlic cloves, minced
- 1 bay leaf
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 2 cups shredded roasted chicken (you can make your own, or just buy it from the store)
- 12 corn tortillas
- 1 1/2 cup to 2 cups shredded Cheddar cheese
- MAKE THE STEW: In a pot – add the great northern beans, chicken stock/broth, onion, minced garlic, bay leaf, oregano, thyme, shredded roasted chicken, salt, pepper and 1 1/2 cups water. Cook on medium-low for 35 to 45 minutes. You want the whole thing to be tender and full of flavor.
- Preheat the oven to 350 degrees. Oil the baking sheet. Place 6 corn tortillas on the baking sheet. Top it off with some of the chicken stew and shredded cheese. Place another tortilla on top – do the same. Add chicken stew and shredded cheese. Place in the oven and bake for 10 minutes or until the cheese melts.
- Serve with salsa and sour cream on the side.