This is kind of a cross between enchiladas, Mexican lasagna and chilaquiles. Whatever is actually is, it’s downright delicious and I didn’t want to change a thing when I made it. Shauna Niequist (author of Bread & Wine) describes this as “serious comfort food” and I can’t think of a better intro than that myself.
Prep Time: 20 min | Cook Time: 35 min | Serves: 6-8
- 1 cup sour cream
- 1 28-oz can green enchilada sauce (she recommends Las Palmas)
- 2 4-oz 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
- cilantro (for garnish)
Note: To prepare the chicken, I toss a few chicken breasts in the crock pot for a few hours. It’s low maintenance and unbelievably easy to shred once it’s ready.
Mix green sauce 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 start to fall apart, so just dip each one in for a few seconds so 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.
- To adjust the level of heat in the recipe, choose mild or medium enchilada sauce and mild or medium chiles.