Annette’s Chicken Enchiladas



Annette’s Chicken Enchiladas

For this month’s recipe, we are bringing back an old favorite from the IF:Table archives.  These enchiladas are the perfect fall food and come from our friend Shauna Niequist’s book, Bread & Wine  Take it from Shauna: “This is serious comfort food—like, ‘eat it with a fork straight out of the pan in the middle of the night’ comfort food.”  Sounds good to us!



1 cup sour cream
1 28-ounce can green enchilada sauce (Las Palmas is best)
2 4-ounce small cans green chilies, diced
3 cups cooked chicken, shredded or diced
2 cups Monterey Jack cheese, shredded
12 corn tortillas
1 cup chicken broth



  1. Mix green sauce with chilies and sour cream.
  2. Smooth 1 spoonful of the sauce mixture around the bottom of a 9 by 13 pan.
  3. Simmer the chicken broth in a skillet, and before placing each tortilla in the 9 by 13 pan, use tongs to 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.
  4. Layer 4 tortillas over the first layer of sauce.
  5. After tortillas, add half the chicken, then one-third of the sauce, then one-third of the cheese.
  6. Repeat so there are 2 full layers.
  7. Finish with a layer of 4 more tortillas, the remaining third of the sauce, and the remaining third of the cheese.
  8. Bake at 350 degrees until warmed through and the cheese is melted, about 30 to 35 minutes.
  9. Let sit at least 15 minutes before cutting. Top with chopped cilantro.



For more from Shauna, follow her on Instagram @sniequist, find her on Facebook or visit her website,


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