BRAIDED TWIST PRETZELS RECIPES

Steps:

• In a 12 to 14 inch high sided skillet or Dutch oven, heat 2 tablespoons of the oil over medium heat. Add the scallions, garlic, salt, and pepper, and cook for about a minute.
• Add the ground chicken, chipotle chiles, cumin, coriander, and cayenne, and cook while stirring and breaking it up until the chicken is no longer pink, about five minutes. Stir in the flour and cook for an additional minute.
• Add the broth, enchilada sauce, and pinto beans. Bring the mixture to a simmer and cook for 10 minutes. Add the corn and cilantro and let the mixture cool to room temperature.
• In the meantime, Brush the tortillas lightly with the remaining oil, stack them on a plate, and wrap them in a damp towel. Microwave them to soften for one minute.
• On the bottom of a 9-inch by 13-inch casserole dish, spread 1/3 of the chicken mixture. Top with 6 of the tortillas and 1 cup (4 ounces) of the Monterey jack cheese. Repeat with 1/3 of the chicken mixture, tortillas, and Monterey Jack. Repeat again, but for the 3rd layer, cut the tortillas into wedges before sprinkling them over the top of the chicken mixture. Top with the last cup of cheese. Finish with the cheddar cheese.
• Cover the casserole with plastic wrap and refrigerate for up to 24 hours.
• When ready to bake, heat the oven to 400 degrees F. Remove the plastic wrap and cover the casserole with foil that has been sprayed with spray oil.
• Bake for 30 minutes. Remove the foil and bake for an addtional 15 minutes.
• Remove from the oven and let set for 10 minutes. Sprinkle with the remaining cilantro before serving.

Steps:

• In a 12 to 14 inch high sided skillet or Dutch oven, heat 2 tablespoons of the oil over medium heat. Add the scallions, garlic, salt, and pepper, and cook for about a minute.
• Add the ground chicken, chipotle chiles, cumin, coriander, and cayenne, and cook while stirring and breaking it up until the chicken is no longer pink, about five minutes. Stir in the flour and cook for an additional minute.
• Add the broth, enchilada sauce, and pinto beans. Bring the mixture to a simmer and cook for 10 minutes. Add the corn and cilantro and let the mixture cool to room temperature.
• In the meantime, Brush the tortillas lightly with the remaining oil, stack them on a plate, and wrap them in a damp towel. Microwave them to soften for one minute.
• On the bottom of a 9-inch by 13-inch casserole dish, spread 1/3 of the chicken mixture. Top with 6 of the tortillas and 1 cup (4 ounces) of the Monterey jack cheese. Repeat with 1/3 of the chicken mixture, tortillas, and Monterey Jack. Repeat again, but for the 3rd layer, cut the tortillas into wedges before sprinkling them over the top of the chicken mixture. Top with the last cup of cheese. Finish with the cheddar cheese.
• Cover the casserole with plastic wrap and refrigerate for up to 24 hours.
• When ready to bake, heat the oven to 400 degrees F. Remove the plastic wrap and cover the casserole with foil that has been sprayed with spray oil.
• Bake for 30 minutes. Remove the foil and bake for an addtional 15 minutes.
• Remove from the oven and let set for 10 minutes. Sprinkle with the remaining cilantro before serving.