Hi all– I do love enchiladas– all except the part about standing at the stove forever, soaking the tortillas and rolling up all the yummy stuff inside, one spicy enchilada at a time. It takes all the fun out of enchilada dinner.
But happily, this lazy version tastes just as good and goes into the oven pretty darn quick. Just chop those tortillas into triangles and plop it all together in a baking dish. Then you have time to dance to some salsa music around the kitchen and mix up a margarita to share along with your enchiladas! That’s more like it.
LAYERED CHICKEN ENCHILADAS
1 rotisserie chicken
1 onion, chopped fine
splash of olive oil
3 cloves garlic, minced
1 teaspoon cumin
14 oz. can fire roasted tomatoes
7 oz. can salsa verde*
1 cup cilantro, chopped (divided)
12 6″ corn tortillas, cut in triangles
2 cups grated Colby Jack cheese**
sour cream to garnish
Heat the olive oil in a skillet and throw in the cut onion when it’s hot. Cook about 5 minutes until the onion starts to brown. Then add in the minced garlic, cumin, tomatoes and salsa verde. Bring it to a simmer.
Then turn off the heat and stir in 3/4 cup of the cilantro.
Scoop 1/4 cup of the sauce into the bottom of a 9″x13″ pan. Spread 1/3 of the cut tortillas over the bottom of the pan. Top with half the chicken, 1/2 cup cheese and 1/3 of the remaining tomato mixture.
Repeat with a second layer.
Then cover it all with the tortillas that are left. Top with the end of the tomato mixture and the remaining cup of cheese.
Cover with foil and pop it into a 425 degree overn for 15 minutes.