8 oz pork chorizo sausage, casings removed
1 medium onion, finely chopped
1 lb. boneless, skinless chicken
1-2 tsp. Southwest Seasoning Mix (Our Pantry line – to taste)
2 cups green or red enchilada or taco sauce
8 corn tortillas
1 ½ c. shredded Monterey Jack cheese
1/4 c. chopped fresh cilantro
2 plum tomatoes, seeded and diced
1 small onion
Flatten chicken breasts with Meat Tenderizer to ensure even cooking on Large Cutting Mat. Place in Everyday RockCrok. Sprinkle with Southwest Seasoning Mix. Cover and microwave for 8 minutes or until chicken is cooked through. Remove chicken from pan and place in Medium Stainless Steel Bowl. Shred chicken with Salad Choppers.
Preheat oven to 400°F (200°C).
Add chorizo to RockCrok (right in the juice from the chicken) and cook over medium heat 7-9 minutes or until cooked through, breaking into crumbles with Mix ‘N Chop. Add onion to chorizo in Skillet; cook 3-4 minutes or until softened, stirring occasionally.
Stir in chicken and enchilada sauce; bring to a simmer. Slice tortillas into thin strips with Forged Cutlery Santoku Knife; add to Rockcrok and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted.
Quarter small onion. Place in Manual Food Processor with cilantro and tomatoes. Spread over casserole.
Yield: 12 servings