Homemade Organic Chicken Taco Bake

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat your oven to 350° Fahrenheit.
  2. Grease your pie plate with 1 tsp. lard, making sure to get all of the sides as well as the bottom thoroughly coated.
  3. Add 1 Tbsp. lard to a medium sized skillet over medium-high heat.
  4. Add the bell pepper, pickled jalapenos if using, and onion to the skillet and saute for about 4 minutes.
  5. Add the shredded chicken, salt and garlic; Saute for an additional minute.
  6. Pour the enchilada sauce into the skillet, and stir well.
  7. Add the corn and tomato, stir well and bring the mixture to a boil.
  8. Allow the mixture to simmer for about 10 minutes, or until the tomatoes get soft.
  9. Make a layer of the mixture on top of the greased pie plate.
  10. Add three flour tortillas.
  11. Add more of the mixture on top so that the tortillas are well coated.
  12. Sprinkle with 1/3 of the shredded cheese.
  13. Add three more flour tortillas.
  14. Add more of the mixture on top while making sure to coat the tortillas.
  15. Sprinkle with 1/3 of the shredded cheese.
  16. Add the final three flour tortillas.
  17. Add the remaining mixture on top of the tortillas.
  18. Sprinkle with the remaining cheese.
  19. Bake for 30 minutes at 350 ° Fahrenheit, or until the cheese is melted and slightly browned and the sauce is bubbly.
  20. Enjoy!
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