This is one of my top ten favorite foods of all time. Chicken enchiladas enrobed in green enchilada sauce and melty cheese is a definitive comfort food for me: robust flavors, gooey cheese, warm in my tummy, and everything else wonderful.
I honestly can’t vouch for authenticity in this number. It’s definitely on the side of Tex-Mex, but not exactly Mexican. Regardless of how you want to label it, it’s oh so delish!
- 3-5 cups of shredded chicken (I lucked out and used a smoked chicken my mom gave me.)
- taco-sized flour tortillas
- sour cream
- 2, 15 oz. cans of green enchilada sauce or your favorite jar or 2 of salsa verde (If you can get a hold of Hatch brand, DEAR GOD, DO IT.)
- 2 cups shredded cheese (I can vouch for a “Mex” blend or white cheddar, monterey jack, or a Mexican queso blanco that melts)
Preheat your oven to 400°F.
Take one of the cans of sauce and mix in about 1/2 cup of sour cream. This will yield a creamy chile sauce.
In a large bowl, mix together the shredded chicken, the sauce, and 1/2 cup of the cheese.
In a large casserole dish (about 13×9), put a few tablespoons of the other can of enchilada sauce on the bottom of the dish. Spread it around. This basically prevents the enchiladas from adhering to the bottom and resulting in dinner frustration.
Let’s fill! Take a single tortilla and add the chicken-cheese mixture. Wrap, and place seam side down in the dish. Repeat until you run out of filling, tortillas, or space.
I ran out of space, so I spread what little filling was left over the top. Sparse, isn’t it?
Pour the remaining enchilada sauce evenly over the wraps, and finish with the rest of the cheese.
Bake for about 30-45 minutes or until the cheese is melted and the whole lot is bubblin’. (Note: I baked it halfway covered in foil, and then finished it without because I was afraid of burning the cheese. I tend to do that.)
Serve with some sides or have on its own!