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:
INGREDIENTS:
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).
INSTRUCTIONS:
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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