Individual Chicken Enchilada Bowls

I am always looking for new ways to re-invent the boring casserole. This particular casserole is one of my family's favorites: Chicken Enchiladas.

I was perusing Pinterest and noticed how many people were using conventional muffin pans in unconventional ways. This sparked my creative juices and I redesigned an old family classic.
Felices comiendo! (Happy eating!)

Ingredients

• 4 whole boneless, skinless chicken breasts thawed and cut into square ½ inch squares
• 2 tablespoons olive oil
• ½ small yellow onion, chopped finely
• 1 teaspoon fresh garlic (peeled, chopped finely)
• 1 small can of chopped Green chilies 
• 2, 10 oz. cans of Old El Paso Enchilada Sauce (Red) 
• 1, 15 oz. jar Cacique Crema Mexicana (Mexican Table Cream I found this at Wal-Mart)
  *Substitute with one can of cream of chicken soup and equivalent measure of whole milk. 
• 1 single serving envelope Old El Paso Taco seasoning (or Ortega) (about 4 tablespoons)
• 4 cups, (Two, 2 cup packages) of shredded Mexican cheese blend 
• Several bags of small, fresh, flour tortillas, you will need 24 flour tortillas for this recipe.
• Small bag of corn tortillas (10 count)
• 1 stick of melted butter

Additional Non-food Items:

2 regular muffin pans (each pan is 12 muffins).

Non-stick cooking spray

8 quart mixing bowl (large)

cutting board

knife

wooden spoon or whisk

large, non-stick skillet

large dipping (ladle) spoon

Directions:

1. One 12 cup muffin pan: Lightly spray each muffin cup with non-stick cooking spray.
2. Gently conform and place one small flour tortilla in each muffin cup and press into a bowl shape. Careful not to tear a hole in the bottom or sides.
3. Melt the butter
4. Brush the insides and bottoms of each flour tortilla with half of the melted butter. (Reserve half of the melted butter for later.)
5. Set aside the flour tortilla bowls.
6. Open all the container/cans: green chilies, crema, enchilada sauce; leave in the containers and set aside.
7. Cut the fresh corn tortillas in half and then cut them into ¼ inch strips. Pour the remaining half of the melted butter over the cut corn tortilla strips and stir to coat them. Place a several coated tortilla strips in each flour cup. Reserve a few for the tops of each cup for later in this recipe. Set aside.
8. Pre-chop the onion.  
9. Pre-cut the chicken into 1 inch squares. (Be sure to wash your hands and all equipment when coming in contact with raw chicken!)
10. In a large non-stick frying skillet, over medium-high heat, add olive oil.
11. When the skillet is really hot, sauté the chopped onion until they are slightly translucent (slightly clear in color). 
12. Next, add in the chicken pieces and season with half of the package of taco seasoning. Stir and cook the chicken for 6-8 minutes until they are completely cooked through. (internal temperature of chicken should be 165F degrees).
13. Next, stir in the fresh garlic and cook for 2 more minutes (careful not to scorch the garlic or they will taste bitter).
14. Finally, add in the green chilies last, they are precooked and soft. Stir a few times, turn off the heat and let this set idle while you prepare the remaining recipe. 
15. Preheat oven 400°F. 
16. In a very large, separate bowl, mix all cans of enchilada sauce, Mexican crema (*or substitute ingredients), and remaining taco seasoning. Stir with a whisk(or wooden spoon) until well blended and a light red color; set aside.
17. Add the remaining coated corn tortillas into the enchilada & crema sauce. Stir gently.
18. Evenly distribute the cooked chicken into each flour cup and sprinkle with a small amount of cheese blend (reserve have of the cheese as a topper).
19. Carefully dip out a spoonful of the enchilada sauce mixture into each flour cup until all used up. DO NOT OVERFILL so that it does not bubble over! If you have extra sauce and chicken, I usually make a small casserole dish full or make extra bowls.
20. Top with the other half of the shredded cheese. 
21. Bake uncovered at 400°F for 30 minutes or until the center of each bowl is good and bubbly. The bowls will be nice and dark brown; sometimes they even look burnt, but they are really crunchy and delicious!
22. Remove from the oven and let it cool for 10 minutes before serving.
23. Using tongs, remove the individual bowls and serve with Spanish/Mexican Rice and re-fried beans.
24. Garnish with a sprig of parsley or a sauteed onion.