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.
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
(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.