Thursday, June 25, 2009

Stacked Chicken and Cheese Enchiladas with Salsa Verde


I love me some enchiladas, but some times they can be a big ol' pain in the rear to put together. There is just so much labor involved! And I don't know about you, but I don't have forever and a day to put dinner together. Sometimes, I just need to be able to put something delicious and nutritious together fast, because we are hungry now. I really like this recipe, because unlike more "traditional" rolled enchiladas, these go together in about 2 minutes. The biggest task is frying the tortillas, and if you are feeling lazy, you can even skip that.

And OMG.

The taste is amazing.


It's a little bit like a Mexican lasagna. I love the layers of tortillas, cheese, salsa, and chicken. I like the tangy zesty salsa verde contrasted with the mild creamy cheese. It's pretty delicious! This one is definitely going in my regular rotation. And it only gets better for lunch the next day!


Stacked Chicken and Cheese Enchiladas with Salsa Verde
Adapted from Bon App├ętit
Serves 6 - 8
Preparation time: 10 minutes
Total time: 1 hour

I made these enchiladas using The Best Salsa Verde Ever, but if you can't get ahold of any tomatillos you can always use the jarred stuff from the supermarket. I just can't promise it's going to taste as good. Because The Best Salsa Verde Ever is, well, the best salsa verde EVER.

2 chicken breasts
12 corn tortillas
4 cups salsa verde
3/4 cup sour cream
8 oz grated muenster cheese (about 2 cups packed)
fresh cilantro
salt and pepper to taste
vegetable or olive oil

1. Roast chicken breasts in the center of the oven at 400 degrees for 20 minutes, until chicken is firm and registers 180 degrees at the center on a instant read thermometer.

2. While chicken is roasting, heat 1-2 tablespoons of oil in a heavy bottomed skillet. Lightly fry each tortilla for about 15 - 30 seconds on both sides, until the small air pockets form, and tortilla begins to bubble.

3. Remove chicken from oven, and shred with 2 forks. Reduce oven temperature to 375 degrees.

4. Spread 1/2 a cup of salsa verde over the bottom of an 8x8x2 glass baking dish. Layer 4 tortillas on the bottom of the dish, covering the bottom of the dish, overlapping if necessary. Scatter 1/2 of the chicken over the tortillas. Carefully spread 1 + 1/2 cups of salsa verde over chicken (really - those tortillas will sop up a lot of moisture). Carefully spread 1/4 cup sour cream over salsa. Sprinkle with 1/2 of the cheese. Cover with 4 more tortillas, and layer with remaining chicken, 1 cups of salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, 1 cup salsa, and and remaining sour cream, and top with 2nd cup of cheese.

wow. That was complicated. Ok! Let's make it easier:

Layer these in this order:

1/2 cup salsa
4 tortillas
1 cup chicken
1 + 1/2 cup salsa
1/4 cup sour cream
1 cup cheese

4 tortillas
1 cup chicken
1 cup salsa
1/4 cup sour cream

4 tortillas
1 cup salsa
1/4 cup sour cream
1 cup cheese

5. Bake in preheated oven until cheese and salsa are bubbling and lightly browned, about 35 minutes. Sprinkle with some chopped cilantro. Enjoy!

1 comment:

  1. I stumbled upon your blog a couple months ago when trying to find an amazing salsa verde recipe (Yours was amazing, by the way), and I keep coming back for more. This recipe looks great. Thanks for posting! I'm going to whip this bad boy up for dinner tonight. :)