Quick and Easy Layered chicken enchiladas verde
Ingredients
- 1 cup sour cream
- 28 ounces green enchilada sauce Las Palmas is the best
- 8 ounces cans diced green chilies 2 cans
- 3 cups cooked chicken shredded (a roasting chicken from grocery store works great)
- 3 cups shredded monterey jack cheese
- 15-18 corn tortillas
- chopped Cilantro for garnish
Instructions
Preheat oven to 350 degrees.
- ~ Mix green sauce, canned chilies, and sour cream together in a bowl. Set aside.
- Cook corn enchiladas in a non stick skillet. Cook on each side until they just start brown. Remove and set aside until all the corn tortillas have been cooked. About one minute on each side.
- Assembly: Spread 1 ladle full of sauce mixture in bottom of a 9x13 baking dish. Layer corn tortillas on top of sauce. Next a layer of chicken, then cheese, sauce, repeat...tortillas, chicken, cheese, sauce. Last layer is tortillas, sauce and cheese. You should get three layers of corn tortillas.
- Bake at 350 degrees for 30-45 minutes or until warmed through. I like my cheese to get bubbly and browned around the edges. Let sit at least 15 minutes before cutting into squares. Garnish with cilantro.
Notes
Note: I also added 1 can of rinsed Cannelini Beans in the second layer. Shauna also noted in her book that this recipe freezes really well. I know from experience it can be made a day ahead. Also the leftovers are even better than the first day...making this a great recipe to make for a new momma who is eating at all odd hours of the day.
Nutrition
Serving: 1servingCalories: 643kcalCarbohydrates: 34gProtein: 41gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 138mgSodium: 1577mgPotassium: 321mgFiber: 5gSugar: 9gVitamin A: 863IUVitamin C: 2mgCalcium: 75mgIron: 2mg
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