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.