Annette's enchiladas
Recipe by Courtney Glantz
corn tortillas - one package
cup or so of chicken stock
3 cups cooked chicken, shredded or diced (just use a rotisserie!)
1 cup sour cream
1 28 ounce can green enchilada sauce (Las Palmas is best)
2 4 ounce can diced green chilies
2 cups shredded cheese, I used Monterey Jack
Fresh cilantro, for topping
Cook Time → 35 min
1. Mix green sauce with chilies and sour cream (3-4 parts sauce to 1 part sour cream, sauce should be green)
2. Pass corn tortillas through a skillet of simmering chicken broth, then layer in a 9×13 pan.
3. After tortillas, add a layer of chicken, a layer of sauce, and a layer of cheese.
4. Repeat, so that there are two full layers. Finish with a layer of tortillas and a layer of cheese.
5. Cook at 350 degrees until warmed though and the cheese is melted, about 30-35 minutes.
6. Let sit at least 15 minutes before cutting. Top with chopped cilantro.
main courses February 12, 2016 17:01
Author a-life-from-scratch.com
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