Sometimes it’s just about getting something cheesy, warm, and filling bubbling away in your oven. And then into your stomach.
This recipe came from one of my favorite books, Bread & Wine. I love Shauna Neiquest’s writing. Take for instance her comment on this recipe and I quote, “… adapted from a recipe that I got from Annette, and that she got from her sister Tina, and that Tina got from someone in Mexico. I think.”
The recipe is ridiculously easy to throw together. Honestly, I did it pre-nap (which says a lot around here) and it was not more than 15 minutes. Music to my ears, er, eyes? Anyway, into the fridge it went to hang out until Grandad and Grandma Ginger joined us for dinner.
I served queso fundido to start, which set the whole meal over the top. Along side of the homemade enchiladas was a light mixed greens salad tossed with red onion, tomatoes, avocado and this cilantro lime dressing (thank you Jenny!). Oh and margaritas. Obviously.
Just when we were all satisfied to the max, Ginger pulled out a killer peach crisp.
Happy night, for sure.
- 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
- 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 9×13 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.