January 17, 2011


Posted by Ethne~

Lori and I decided we would do a regular post about cooking an easy, da-lish dinner with five ingredients or less – so first-up I chose Mexican - my fave!

This enchilada recipe reminds me of my pal DD and her husband FD teaching us how to make true Mexican tamales – only these enchiladas take about 5 hours less time to make!  (Tamales are totally worth 5 hours, incidentally.)

The recipe comes from our good friend Steph [a/k/a toddler nail biting expert].  Steph and I talk daily so naturally the subject of food comes up in the midst of gabbing about husbands, kids, celeb gossip and Girls Trip plans.

Buddy Pose!

So, when Steph mentioned the other day that she made green enchiladas that her family gobbled down, I knew I would be making some soon.  And by soon I mean that same night – she whizzed the recipe over to me faster than a speeding bullet.

We tried it, we liked it….they were AWESOME.  Direct from the source, this is what you’ll need to do:

1 lb cooked chicken (pieces of rotisserie chicken work great)
2 cups Monterrey jack cheese
2 cans green chili enchilada sauce
1 small yellow onion
1 package of small white corn tortillas (yellow corn work too)

!Uno, Dos, Tres, Cuatro, Cinco!

PLAN-AHEAD TIP:  Steph makes this a day ahead (chill in fridge till you’re ready to throw it in the oven after work, or freeze to buy yourself another few days).


Preheat oven to 350 degrees.

“I make this meal in a small casserole to feed my son, husband and I, and sometimes in a 9 x 12 baking dish to feed more people.  Spread enough of the chili sauce on the bottom of the pan to cover.  Layer with a layer or two of tortillas (I break them in half to fit evenly in a smaller dish).  Then, layer with pieces of chicken, onion and cheese.  Repeat layers beginning with sauce until chicken, onion, sauce and cheese are layered within the casserole.  I top the casserole with cheese.”

Goin' in - I wrapped mine rather than layered - layered is easier

Bake uncovered for 20-30 minutes.

OPTIONAL IDEAS:  The dish can be served as-is, or can be topped with lettuce, tomatoes and/or sour cream.  Shaun suggests adding a small can of green chilies or chopped jalapenos for a little extra heat.  I sautéed the onion in a little olive oil prior to layering, mostly because I love the smell of onions sautéing in my kitchen.

Coming from someone who judges a Mexican restaurant by their tamales, I consider myself a connoisseur of Americanized Mexican food ~  !This recipe esta muy bueno!  !Enjoy!

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