Ladies and Gentlemen.
I have something special for you.
So special that I made this sucker twice in one week and ate it for leftovers FOR DAYS.
And those of you that know me, know I don’t do leftovers. But this? This I can stand in the kitchen with a fork eating it straight out of the pan. Which, is exactly what Shauna Niequist warned me would happen when I read about these initially. Yes, this is another incredible success from Bread and Wine. Yes, she has the recipe on her blog here. Go. Read. That. Book. Now.
Or, just run straight to the grocery store to grab these ingredients and happily make this at home instead.
You’ll thank me later.
I’d read about these in Bread and Wine initially. Then I’d heard friends rave over these. And then I saw them as a suggested dinner for an If: Gathering and I finally cracked. They just sounded like warmth, home cooking and happiness… and every once and awhile that just sounds fantastic. Plus, I was going to have dinner that night with a new dear friend and I just knew she’d be game for staying in with wine, trying a new recipe and laughing in the kitchen together (and God bless those instant kindred spirit type friends). So I ran quick to the grocery store on my way home, prepared to wow her with this meal when I showed up on her door step with it perfectly cooked and ready to enjoy.
Well Praise the Lord that she’s good humored, because within five minutes of arriving home I realized:
- Chicken takes twenty minutes to boil and I didn’t budget pre-cooking chicken time, so dinner was just going to be late. (Side note: The dreaded ghetto Safeway that I live close to doesn’t have rotisserie chickens just hanging out at the checkout isle. Deep Sigh. I hate you Safeway. Even if you are quick and easy.)
- I no longer own a 9×13 pan. It seems mine has wandered off.
So! After a quick text to my new BFF I packed pans, bowls, measuring cups, all of the groceries, and headed over to steal her kitchen (and her pans!) and finish the meal there. See. Total new best friendship.
We laughed, we discussed hopes and dreams, we dug deep. Seven hours of friendship total and she knows me better than some people I’ve known for years. Which might explain how we missed the very crucial step of turning on the oven. Which may or may not have doubled our cook time. Which is exactly why you should also grab chips and salsa as a compliment to this meal. Perfect appetizer and accidental tide over when dinner takes an hour!
I remade it that same weekend when The Boy and I decided to do dinner and a movie in on a rainy lazy Saturday. It was perfect. I don’t want to say we both got up for seconds (and maybe even thirds). But so far, it’s gotten some serious stamps of approval. And there’s just something about a meal that you have the ability to throw together quickly, that you know people will love and will turn out well that that warms my heart.
So my friends, I give you this meal. Perfect for making and enjoying with new friends and loved ones. Or making and taking to friends with new children. Or who have recently lost loved ones. It’s comfort food. Through and through. It tastes like happiness, it’s easy to reheat quick. And it honestly might be better day two after everything has perfectly jelled together.
- 1 cup sour cream
- 1 28-ounce can green enchilada sauce (Las Palmas is best)
- 2 4-ounce small cans green chilies, diced
- 3 cups cooked chicken, shredded or diced
- 2 cups Monterey Jack cheese, shredded
- 12 corn tortillas (I’m using 18 little guys)
- 1 cup chicken broth
- Mix green sauce with chilies and sour cream.
- Smooth 1 spoonful of the sauce mixture around the bottom of a 9 by 13 pan.
- Simmer the chicken broth in a skillet, and before placing each tortilla in the 9 by 13 pan, use tongs (or fingers if you’re less fancy and don’t own tongs) to pass the tortilla 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.
- Layer 4 tortillas over the first layer of sauce. (Here’s where I’m adjusting, 4 doesn’t make sense to me if you’re using the little guys, so I use 6 little guys and it works wonderfully)
- After tortillas, add half the chicken, then one-third of the sauce, then one-third of the cheese.
- Repeat so there are 2 full layers.
- Finish with a layer of 4 more tortillas (or six!), the remaining third of the sauce, and the remaining third of the cheese. – Bake at 350 degrees until warmed through and the cheese is melted, about 30 to 35 minutes.
- Let sit at least 15 minutes before cutting. Top with chopped cilantro.