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