You know, sometimes it’s not about the prettiest of foods or the fanciest of dishes.
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.”
Perfect.
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.
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Courtney
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Twitter: daywithkt
says:
These look so good!! Actually, so do the other recipes you shared – I have a whole meal pinned and ready to go now!!!
Kim recently posted…Trying to Put an End to the Self Doubt
Great to hear Kim – I hope you enjoy!!
Twitter: charminglyuncmp
says:
Holy yum! Love, love Shauna. I devoured her books (really bad pun intended), flagged almost all of the recipes … and never made any. I know one husband who would be obsessed with these, adding them to my list for next week ASAP!
Christine recently posted…In Summer
YEA!!! can’t wait for you to try them – let me know what you guys think!
Twitter: charminglyuncmp
says:
Ok, help. I made them and they were *good*. But just good. I feel like you’ve raved over them and Shauna raved over them and I wholeheartedly trust both of you … and I’m missing something. I used mild chilies – did I wimp out on the spice? Or am I just not appreciating the creaminess of the dish? I feel like I want to make them rolled up and then put just the enchi sauce on them and not the sour cream? Help! I really want to LOVE these it is a personal mission to find a killer enchilada recipe!
Oh my goodness you are so cute.
Ok. You have to view these as a different type of enchilada. Picture yourself 8 months pregnant at midnight and just devouring a tray. Or super tired and cold from standing at football games all day.
These aren’t your super fancy super deep super authentic enchiladas. These are your go to – easy on the stomach – comfort on a plate type. Does that help at all?
The second time I made them I served them with a massive salad with the cilantro lime vinaigrette thanks to the recommendation of my friend. It balanced them out PERFECTLY and upped the flavor factor. Also? Heavy on the salt & pepper and fresh cilantro throughout the enchiladas.
I hope this helps!
Twitter: charminglyuncmp
says:
Very helpful, thanks!! Hotter chilies, more cilantro and salad. Got it.
…though I’ve had major baby fever lately I’m not sure if this visual helps or hurts 😉
Christine recently posted…In Summer
uh oh 😉 Keep me posted – on all accounts! 😉
😉 Let me know if you give them a second chance and what you think!
I will definitely try these next week! They sound amazing!
Twitter: NicoleCrocker70
says:
Hi Courtney. This sounds delicious! We love Mexican food and have a few favorites. I’ve never made enchiladas but have been wanting to make them for a while. I’m definitely going to try your recipe out on the family since it may actually be from Mexico and all. 😉 Thanks for sharing.
Nicole@family table treasures recently posted…Lemon Cheesecake Cupcakes {with Blueberry Sauce}
Thanks for visiting Nicole! let me know if you try them out and what you think!
Twitter: shanguruwalker
says:
looks very yummy
I totally agree with you! Beauty can be found in simple yet tasty comforting meals like these enchiladas!
Culinary Flavors recently posted…Xatonada or Xatò
Thank you so much for sharing this!! They look amazing. I am going to make them tonight and take them to her tomorrow. Quick question though – Since I am making ahead.. do I combine everything and then put in the fridge or freezer? and then she can pop them in the oven? Thank you for helping me!!!
Hi Whitney! If it’s just a day, the fridge should be just fine 🙂