Homemade Salsa & Chips
Bean & Beef Enchiladas
Chocolate Sea Salted Toffee & Vanilla Ice Cream
Tonight I made Annette's Enchiladas from the book, Bread & Wine.
When the book said it was serious comfort food, I was in.
This was the easiest pan of enchiladas I've ever made. It used a can of green enchilada sauce, which I've seen, but never used.
There are many reasons this recipe has found a home in my new dinner line-up. For starters, it was a zip to whip together. You layer the ingredients instead of hand rolling each enchilada (think lasagna style here), and maybe the best part is that you can make these earlier in the day and pop them in the oven at dinner time. This is especially nice if you are serving guests. Dinner can be baking while you go touch up your make-up.
1 cup sour cream
1 28-ounce can green enchilada sauce (Las Palmas is best)
2 4-ounce small cans green chilies, diced
3 cups cooked chicken, shredded or diced
2 cups Monterey Jack cheese, shredded
12 corn tortillas
1 cup chicken broth
- Mix green sauce with chilies and sour cream.
- Smooth 1 spoonful of the sauce mixture around the bottom of a 9 by 13 pan.
- Simmer the chicken broth in a skillet, and before placing each tortilla in the 9 by 13 pan, use tongs to pass the tortilla through the broth for just a few seconds. If you leave the tortillas in the broth for too long, they’ll fall apart, so just dip each one in for a few seconds to soften it before putting it in the enchilada pan.
- Layer 4 tortillas over the first layer of sauce.
- After tortillas, add half the chicken, then one-third of the sauce, then one-third of the cheese.
- Repeat so there are 2 full layers.
- Finish with a layer of 4 more tortillas, the remaining third of the sauce, and the remaining third of the cheese.
- Bake at 350 degrees until warmed through and the cheese is melted, about 30 to 35 minutes.
- Let sit at least 15 minutes before cutting. Top with chopped cilantro.
(I used 6 corn tortillas for each layer, so 18 corn tortillas total)