Tonight I made Annette’s Enchiladas. I’ve never made enchiladas I don’t think. I don’t usually cook mexican food. It’s just not on my radar. Now that I live in the south however, there are Mexican restaurants on every block. Good ones.
As Shauna says “This is serious comfort food – like, ‘eat it with a fork straight out of the pan in the middle of the night’ comfort food.” She’s right. It totally is. After dinner. After we had all stuffed ourselves. After my brother-in-law took another helping saying “I’m not even hungry, it’s just so, so good.” When I was putting it away. I sneaked another fork, and ate some. Right out of the pan. I even texted Lindsay and said “You know in the book, how she says it’s so good you eat it out of the pan for a midnight snack? She’s right!” Its that good. It. Really. Is.
These are layered not rolled. It’s the Mexican version of lasagna. It’s brilliant because nothing gets dried out and its easy to cut and serve. I hope you love these as much as we did!
1 C Sour Cream (I used plain Greek yogurt the 2nd time I made this)
1 28-oz can green enchilada sauce (Las Palmas is best)
2 4-oz cans green chilies, diced
3 C cooked chicken, shredded or diced
2 C Monterey Jack cheese, shredded
12 corn tortillas
1 C chicken broth
Mix green sauce with chilies and sour cream.
Smooth 1 spoonful of the sauce around the bottom of a 9×13 pan.
Simmer the chicken broth in a skillet, and before placing each tortilla in the 9×13 pan, use tongs and pass the tortilla through the broth for just a few seconds. If you leave the tortillas in the broth for too long, they’ll fall apart, so just dip each one in for a few seconds to soften it before putting it in the enchilada pan.
Layer 4 tortillas over the first layer of sauce. (I fit 6)
After tortillas, add half the chicken, then 1/3 of the sauce, then 1/3 of the cheese.
Repeat so there are 2 full layers (I ended up with 4 layers)
Finish with a layer of tortillas, sauce, and cheese.
Bake at 350 until warmed through and the cheese is melted, about 30-35 minutes.
Let sit at least 15 minutes before cutting. Top with chopped cilantro.
Enjoy! It’s SO yummy!