My sister’s family gifted me with this book for my birthday:
It’s so good! I’ve been reading and marking recipes the whole time. This weekend I finally got the chance to make one of my favorites from the book; green chile enchiladas. It’s simple and straight forward with only a few ingredients. It’s also created in the style of “undone enchiladas” which means they are layered rather than rolled. Then you just serve it lasagna style. Easy!
Here’s before baking:
And here’s after:
A few slight changes I made: I used a cheddar jack blend instead of just Monterey jack because A doesn’t like white cheese (don’t ask me why, I have yet to figure it out) except on pizza. I used 2 8 oz bags of frontera green chile enchilada sauce, instead of the recommended 28 oz. I felt like we had more than enough sauce for the meal with 16 oz, but it could be adjusted for personal taste.
Annette’s Enchiladas
adapted from Shauna Niequist’s recipe in Bread and Wine
- 1 8 oz container of light sour cream
- 2 8 oz bags of frontera green chile enchilada sauce
- 1 4-oz cans diced green chilies
- 2 1/2 cups cooked chicken, shredded or diced
- 1 bag of finely shredded cheddar jack cheese (equal to two cups)
- 1 cup of grated monterey jack cheese
- 12 corn tortillas
- 1 cup chicken broth (we use homemade or pacific’s organic)
- Optional toppings: cilantro, salsa, sour cream
Preheat oven to 350 degrees.
Simmer the chicken broth in a skillet, and before placing each tortilla in the 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.
Mix green sauce with chilies and sour cream. Smooth 1 spoonful of the sauce mixture around the bottom of a 9 x 13 inch 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 one more time so there are two full layers.
Finish with a layer of 4 more tortillas, the remaining third of the sauce, and the remaining third of the cheese.
Bake until warmed through and the cheese is melted, about 30 to 35 minutes. Let sit at least 15 minutes before cutting.
