Green chile enchiladas

My sister’s family gifted me with this book for my birthday:

breadandwinebookIt’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:

Green chile enchiladasAnd here’s after:

Green Chile EnchiladasA 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.

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A Quiet Lunch…Sort Of.

On Friday I made a lovely little Tex-Mex dish from The  Pioneer Woman. I would have been perfectly happy with the unedited version, however, my husband asked for some chicken on it. So I cooked two (large…Costco brand…would be equivalent to four small chicken breasts from the store) chicken breasts in our slow cooker for about six hours with a can of black beans and a large jar of salsa. It turned out delicious! Plus there were plenty of leftovers. I had the leftovers today for my first “quiet” lunch in quite a while. Yum.

And accompanying my lunch…

Instyle Magazine. The Paper. I even got to keep my own napkin the whole time.

Oh and this guy…

Who was happy to be quiet as long as I played the music on his bouncer seat, and let him view the baby rattle app on my Ipod. No problem. I did at one point start to think I was in the twilight zone…mainly because J Baby has a pacifier in his mouth. Highly unusual for sure.

Why, you may ask, did I have a quiet lunch?

Because this big boy went back to school today.

I told him “I can’t believe how big you are getting!”

He said “that’s because I’m almost four…and next year I will be ALMOST 5!”

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