There’s nothing better than having go-to recipes that you can serve to family and friends, knowing they’ll leave the table satisfied and happy.
This, I’m happy to say, is one of those recipes.
Since reading Shauna Niequist’s lovely book, Bread and Wine, several months ago, I’ve made these wonderful chicken enchiladas many, many times, and they never fail to please.
Since they’re layered, instead of rolled, you can throw them together in just a few minutes, especially if you have pre-cooked chicken on hand. Plus, by stacking the ingredients it allows all of the wonderful flavors to blend together, so they end up tasting better than traditional rolled enchiladas.
I usually round out the meal with rice (either Spanish or plain), black beans, tortilla chips, salsa, sour cream, and guacamole.
For dessert, serve bowls of ice cream drizzled with caramel sauce, as Shauna recommends in her book. A perfect ending to the perfect meal.
Layered Chicken Enchiladas
1 cup sour cream (plus additional for topping)
1 28-oz. can green enchilada sauce (preferably Las Palmas brand)
2 4-oz cans mild diced green chilies
3 cups cooked chicken, shredded or diced
2 cups shredded Monterey jack cheese (1 pkg.)
2 cups shredded pepper jack cheese (1 pkg.)*
12 to 15 corn tortillas
1/2 cup chicken broth
1 bunch fresh cilantro, finely chopped
Preheat oven to 350F.
Mix green sauce, green chilies, and sour cream in a large bowl. Smooth one large spoonful of sauce over the bottom of a greased 9 x 13 pan, spreading to edges.
Simmer the chicken broth in a small skillet over medium heat. Using tongs, pass each tortilla through the broth for about 5 seconds before placing in the pan.
Layer 4 to 5 tortillas in the pan, tearing in half, if desired, to make fit. (You don’t have to cover every inch of the pan.) Add half of the chicken, 1/3 of the sauce, and 1/3 of the cheeses. Repeat so there are two complete layers.
Finish with a final layer of tortillas, 1/3 sauce and 1/3 cheeses. Bake, uncovered, for 30 to 35 minutes, until cheese is melted and starting to lightly brown. Let sit for 15 minutes before serving. Top each serving with cilantro, if desired, and serve with extra sour cream.
Recipe slightly adapted from Bread and Wine, by Shauna Niequist.
*The pepper jack cheese is my addition to the recipe, since we like our enchiladas a little bit spicy. If you prefer a mild version, simply leave out the pepper jack cheese.