Hola! Here’s dinner with a crowd of friends who came in last week. Happily, it was pretty easy to make two big pan-fulls–using pre-roasted chicken from the market. Instead of rolling all those enchiladas, you just stack the ingredients in a baking dish and pop it into the oven.
And I think they all loved it because there was only 1 serving leftover to take a picture to show you!
STACKED GREEN CHILI ENCHILADAS
1 grocery store roast chicken,
deboned & cut to bits
1/4 cup butter
2 tab. olive oil
2 cloves garlic
1/4 cup flour
14 oz. can chicken broth
1 cup milk
4 oz. can diced green chilis
1/2 cup salsa verde
1 cup sour cream
2 cups grated cheddar jack cheese
12 to 14 corn tortillas
garnish: avocado and a little more sour cream
Remove the skin, debone and cut the chicken to small chunks. Cut the tortillas into 6 triangles each.
Melt the butter in a large skillet of pot. Add the olive oil and garlic. Bring it to a simmer and stir in the flour until it’s a thick paste. Keep simmering and stir in the chicken broth a bit at a time. Then add the milk the same way. Continue to stir until it thickens.
Mix in the green chilis and salsa verde. Turn off the heat and stir in the sour cream.
In a 9″x13″ baking dish, pour 1/4 cup of the sauce to coat the bottom of the dish. Layer 1/3 of the tortilla triangles to cover the bottom the baking dish. Sprinkle 1/3 of the chopped chicken over the tortillas. Sprinkle 1/2 cup of cheese on top. Then drizzle 1/3 of the sauce over the cheese.
Repeat the same layer process two more times, topping with a full cup of cheese.
Tent foil over the baking dish, so that it doesn’t touch the cheese on top. Bake it all up at 350 degrees for 25 minutes. Take off the foil and cook 10 minutes more to melt the cheese completely.
Cut into squares and serve with a dollop of sour cream and a little avocado.
The Thankful Heart 
Love love this. Enchiladas are my favorite, next burritos. It looks delicious and the preparation sounds so simple. Have to make this recipe!!
Me too Suzanne, love enchiladas, but sometimes I’m too lazy to roll them all up. Hope you like them! How are you doing?? Haven’t seen a new post since your awesome pita bread!! I think you’re keep busy– hugs hugs blog-buddy!
I don’t like rolling either which is why I love your recipe. It’s been busy, I am getting a new computer probably next week. It’s just such a hassle to post using my phone or iPad I am waiting until I get the computer. Wishing you a great weekend!!
Hi Suzanne– that’s good news– computer on the way! I know it’s a bother to do without it (from experience!). Glad to here all’s OK with you. Happy weekend– What are you up to? I’m off to walk at the beach with some girlfriends this morning and then need to clean up this house, sort out stacks of stuff I’ve been putting off! Hugs to you blog-friend!
It’s so hot outside I’m staying indoors today. Work has been crazy busy and have to work part of the day tomorrow. Have an awesome time walking on the beach with your friends and an amazing weekend.
HI Suzanne! Does realty pick up in the summer?? Are you managing a vacation this summer? Wonder if your computer has shown up yet! xox
Great idea! I love enchiladas and especially love the pairing with the avocado.
HI Antonia!! thanks– Just peeked at your blog and those Angry Bird cakes were crazy cute! I’m sure they were a hit with your kids! xox
Thank you!!!
Yum!!
Thanks! Just peeked over at your thoughtful blog– what a talent with words. xo
Dear Rhonda, I love your name as my step mother is called Rhonda and she goes by Rhonnie and is a great person who now lives in Australia so I automatically like Rhondas! 🙂 Thank you for your kind words have a lovely weekend too and eat your great food (I am so trying to make that for myself!)
Thanks Candice! Don’t meet many Rhondas! Also loved the artful photos you use on your blog!! Are you a photographer?? take care.
Oh i do wish but no i am not. Very much admire art of all kinds though. Having gone to the Rhonda valley i can atest to it’s enduring beauty♡♡♡
Looks like a great way to get all those spicy flavors without doing all that rolling. Have a yummy weekend, Rhonda!
Thanks Marcia! These are so easy (and not really that spicy!). I’m off for a Saturday morning beach walk with friends– then home to clean house! How about you??
Hi Rhonda – I have a very similar recipe that uses the traditional red enchilada sauce, I’ll have to try it with the green sauce. Is there a brand of salsa verde that you particularly like? -Kat
Hi Kat– I like Hedrez Salsa verde– but really I think they are all pretty much the same. It’s really not too spicy– so good to have extra salsa verde for people (not me) who like to turn up the heat! How’s your weekend look Kat?? I’m off to do a beach walk with friends– and then home to clean up some projects around here! Hope it’s a good one blog-buddy! xox
Ahhhh I love green chilis. Rhonda, I need a pan of these STAT!
Thanks Lacey– I know. Don’t you wish you could just order food off people’s blogs?? xox
Yes!