Post by Loupy on Apr 16, 2014 15:34:45 GMT -7
Annette's Enchiladas
From: Sheila @ www.eat2gather.net/
from the book Bread & Wine by Shauna Niequist
This is a perfect meal to share with a friend that has a lot on her plate at the moment. Like a new baby, an illness or dealing with a death. Shauna also noted in her book that this recipe freezes really well. I know from experience it can be made a day ahead. Also the leftovers are even better than the first day…making this a great recipe to make for a new momma who is eating at all odd hours of the day.
These Enchiladas could be served with Spanish Rice, pica de gallo, guacamole, or Queso Blanco Dip with chips , and for dessert Mexican Brownie Bottom Cheesecake!
Ingredients:
1 cup Sour Cream (8 ounces)
1 large can Green Enchilada Sauce (28 ounces), Las Palmas is the best
2 4 ounce cans Green Chilies, diced
3 cups cooked Chicken, shredded (a roasting chicken from grocery store works great)
2-3 cups shredded Monterey Jack Cheese
12-15 Corn Tortillas
1 cup Chicken Broth
chopped Cilantro, for garnish
Instructions:
Preheat oven to 350 degrees.
Mix green sauce, canned chilies, and sour cream together in a bowl.
Set aside.
Simmer chicken broth in a skillet.
Have shredded chicken, cheese ready.
Make yourself a little assembly line.
Assembly:
Spread 1 ladle full of sauce mixture in bottom of a 9×13 baking dish.
Dip tortillas in broth and layer over sauce.
Next a layer of chicken, then cheese, sauce, repeat…tortillas, chicken, cheese, sauce.
Last layer is tortillas, sauce and cheese.
Bake at 350 degrees for 30-45 minutes or until warmed through.
I like my cheese to get bubbly and browned around the edges.
Let sit at least 15 minutes before cutting.
Garnish with cilantro if desired.
Note: I also added 1 can of rinsed Cannelini Beans in the second layer.
Loupy's note: You can make this and not bake it. Make in a foil or throw away pan. Cover and deliver it with instructions written and taped to the top. That way anyone can put it in the over for the family. Let them know the dish can be frozen for later use if desired.
Copyright © 2014 Eat 2 Gather
From: Sheila @ www.eat2gather.net/
from the book Bread & Wine by Shauna Niequist
This is a perfect meal to share with a friend that has a lot on her plate at the moment. Like a new baby, an illness or dealing with a death. Shauna also noted in her book that this recipe freezes really well. I know from experience it can be made a day ahead. Also the leftovers are even better than the first day…making this a great recipe to make for a new momma who is eating at all odd hours of the day.
These Enchiladas could be served with Spanish Rice, pica de gallo, guacamole, or Queso Blanco Dip with chips , and for dessert Mexican Brownie Bottom Cheesecake!
Ingredients:
1 cup Sour Cream (8 ounces)
1 large can Green Enchilada Sauce (28 ounces), Las Palmas is the best
2 4 ounce cans Green Chilies, diced
3 cups cooked Chicken, shredded (a roasting chicken from grocery store works great)
2-3 cups shredded Monterey Jack Cheese
12-15 Corn Tortillas
1 cup Chicken Broth
chopped Cilantro, for garnish
Instructions:
Preheat oven to 350 degrees.
Mix green sauce, canned chilies, and sour cream together in a bowl.
Set aside.
Simmer chicken broth in a skillet.
Have shredded chicken, cheese ready.
Make yourself a little assembly line.
Assembly:
Spread 1 ladle full of sauce mixture in bottom of a 9×13 baking dish.
Dip tortillas in broth and layer over sauce.
Next a layer of chicken, then cheese, sauce, repeat…tortillas, chicken, cheese, sauce.
Last layer is tortillas, sauce and cheese.
Bake at 350 degrees for 30-45 minutes or until warmed through.
I like my cheese to get bubbly and browned around the edges.
Let sit at least 15 minutes before cutting.
Garnish with cilantro if desired.
Note: I also added 1 can of rinsed Cannelini Beans in the second layer.
Loupy's note: You can make this and not bake it. Make in a foil or throw away pan. Cover and deliver it with instructions written and taped to the top. That way anyone can put it in the over for the family. Let them know the dish can be frozen for later use if desired.
Copyright © 2014 Eat 2 Gather
