Sunday, January 31, 2010

Enchiladas Verdes with Chicken

This recipe I got from a friends blog.  It was very yummy... thanks Shauna!  Shauna recommends layering these instead of rolling them up.  They can be hard to find in the pan that way.  So, I agree, just dish it up!

corn tortillas
cooked chicken, shredded or diced
sour cream
green enchilada sauce
diced green chilies
shredded cheese

Mix green sauce with chilies and sour cream (3-4 parts sauce to 1 part sour cream, sauce should be green).
Pass corn tortillas through a skillet of simmering chicken broth, then layer in a 9x13 pan.  After tortillas, add a layer of chicken, a layer of sauce, and a layer of cheese.
Repeat, so that there are two full layers. Finish with a layer of tortillas and a layer of cheese.
Cook at 350 degrees until warmed though and the cheese is melted, about 30-35 minutes.Let sit at least 15 minutes before cutting. Top with chopped cilantro.

1 comment:

  1. Chellie, I made these last night for our family and guests. They turned out beautifully and everyone enjoyed seconds! Thanks for sharing your recipe!