The Best Enchiladas Ever….



The Best Enchiladas Recipe Ever

Every once in a while, I stumble upon a recipe too good to not share. A recipe that leaves me cleaning my plate. And, yes, licking the utensils, too…

Right now, that recipe is “Annette’s Enchiladas” – a kind of Mexican chicken pot pie I discovered in Shauna Niequist’s Bread & Wine. I dare say it’s an enchilada casserole. A Mexican lasagna. Whatever you call it….it’s the best enchilada recipe ever.

Bread and Wine

If you’ve read Bread & Wine, you’re probably already familiar with the recipe. Bread & Wine ended up on my favorite books of the year list, but this is the first recipe I’ve tried from it. Shauna (and her friend Annette) did not disappoint.

I’ve been searching for a southwestern and/or Mexican dish to add to my home-cooking repertoire – something that doesn’t involve an Old El Paso dinner kit and/or crescent rolls. (No offense to the beloved “Taco Pie” classic!)

This recipe is a twist on enchiladas – there’s no rolling involved. And the verde sauce mixes so smoothly and deliciously with the green chills and the sour cream and corn tortillas. If you usually opt for flour tortillas and red salsa, this might be a taste bud game changer for you. It was for me.

(Special note for spice wimps like me, if you can’t handle heat, make sure you use mild green enchilada sauce and mild diced green chilis.)

The Best Enchiladas Recipe Ever

Annette’s Enchilada’s

(From Bread & Wine by Shauna Niequist)


1 cup sour cream

1 – 28 oz can of green enchilada sauce (Las Palmas is supposedly the best,

2 – 4 oz cans of diced green chiles

3 cups cooked chicken, shredded or diced

2 cups Monterey Jack cheese, shredded

12-15 corn tortillas (I used the 5 inch diameter size – it doesn’t really matter which diameter as you just tear the tortillas to fit the dish)

1 cup chicken broth



1.    Preheat the oven to 350 degrees.

2.    Mix green sauce with chilies and sour cream.

3.    Smooth a few spoonfuls of the sauce mixture around the bottom of a 9 x 13 pan.

3.    Simmer the chicken broth in a skillet. Before placing each tortilla in the 9 x 13 pan, use tongs to pass the tortillas 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. (Note: I found it best to have a very shallow amount of broth to do this. If the broth was too deep, the tortilla would tear as I was taking it out. I went through a couple of tortillas before I got the hang of it!)

4.    Layer tortillas over the first layer of sauce.

5.    After tortillas, add half the chicken, then one-third of the sauce, and then one-third of the cheese.

6.    Repeat so there are 2 full layers.

7.    Finish with another layer of 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 35-45 minutes.)

9.    Let sit at least 15 minutes before cutting. Top with fresh chopped cilantro and serve with black beans, pinto beans, tortilla chips, etc.

And for dessert, have some vanilla ice cream with warm caramel drizzle.

Yummy to your tummy!

The best enchiladas ever!

Ready to serve!

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Has anyone else tried a Bread & Wine recipe?


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  2. I just had to tell you, I was perusing your beautiful blog last night and got inspired and made these tonight. House smells amazing. True test will be when others get summoned to the table! But I adore them! I’ll letcha know!
    Thanks again for following me!


  3. Just pulled these out of the oven, and I know I am supposed to wait a few minutes but I had to taste test before serving, just in case! I followed the recipe to a T…..WOW! Super yummy, easy to make…..this one is a keeper!! Thank you! Serving with a side of homemade black beans that simmered all day yesterday and some Spanish rice.


  4. I love chicken enchiladas and I’m always on the looking for new recipes. Although, I would have to use the mild sauces due to the kids :-). Visiting from the SITS linkup. Thanks for sharing the recipe.


  5. Kendra Trabookis says

    Looks delicious! I wonder if I could make it with black beans! 🙂


  6. This sounds like a great alternative to traditional enchiladas! Thanks for sharing the recipe! #SITSsharefest 🙂


  7. My family loves mexican food. I love this recipe for enchiladas since it’s simple and straightforward. Can’t wait to try it! #SITSSharefest


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  9. Kay Hosler says

    Here is the white chili recipe: Lake Gage Chili
    6 chicken breasts, cooked and diced, 3T olive oil, 1 large onion, chopped, 2 cloves garlic, chopped, 1 red bell pepper, seeded and chopped,1 mild chili pepper, seeded and chopped, 4 – 15oz cans – Great Northern beans, 1 – 16oz jar salsa,
    1 – 14oz -can of chopped tomatoes, 1 – 15oz can of yellow corn
    2Cups Chicken broth, 1 – 12 oz bottle or can of beer, 1 t ground cumin, 1 C shredded Montery Pepper-Jack cheese. salt and pepper to taste. Fresh cilantro for garnish, fresh chopped red onion for garnish.

    In large pot, saute onions and peppers in olive oil – add garlic and cook 2 more minutes. Add canned vegetables, salsa, broth, beer and heat for 20 minutes – add cooked chicken and simmer 20 minutes. Add cheese and stir to melt. Garnishes served alongside.

    This is from Vera Bradley, Cooking with Friends. Enjoy, Blesings, Kay

    Sent from my iPad



    • Sounds delicious, Kay! I think your recipe would probably convert well to a crockpot. I might try it that way. I did not know that there was a Vera Bradley cookbook!


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