Annette’s Enchiladas

If you read Sunday’s post you know I’m trying to be intentional about inviting people over for dinner, despite how vulnerable that makes me feel. My dear friend Sarah came to visit in March and we took the opportunity to do just that – cook for others and feel vulnerable in the process (well, at least I did…). We decided to make a meal from the recipes found in Shauna Niequist’s new book Bread and Wine and invited some acquaintances who Tim and I were hoping would become friends. Baby steps to community…

Sarah and I made three of Shauna’s recipes and all of them were winners. I shared her Blueberry Crisp recipe (which my mom is now hooked on) and wanted to share another of her delicious recipes that we made – Annette’s Enchiladas.

Tim and I love Mexican food so I immediately latched onto this enchilada recipe while reading Shauna’s book. I was intrigued by the green sauce and thankful that the enchilada preparation didn’t necessitate rolling.

Annette’s Enchiladas is a casserole style dish with a zesty sauce made of sour cream and chili verde. Corn tortillas are layered with sauce, a hefty dose of cheese, and shredded chicken. Several layers later, some time in the oven, and we had a large pan of gooey enchiladas with a perfect little spicy kick. Don’t forget the sprinkle of cilantro, it really brightens up the flavor!

Annette’s Enchiladas 

            adapted from Shauna Niequist’s recipe in Bread and Wine

• 1 cup sour cream
• 1 28-oz can green enchilada sauce (Las Palmas is recommended)
• 2 4-oz cans diced green chilies
• 3 cups cooked chicken, shredded or diced
• 2 cups Monterey Jack cheese, grated
• 12 corn tortillas (you could use flour)
• 1 cup chicken broth
• Cilantro

Preheat oven to 350 degrees.

Simmer the chicken broth in a skillet, and before placing each tortilla in the pan, use 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.

Mix green sauce with chilies and sour cream. Smooth 1 spoonful of the sauce mixture around the bottom of a 9 x 13 inch pan.

Layer 4 tortillas over the first layer of sauce. After tortillas, add half the chicken, then one-third of the sauce, then one-third of the cheese. Repeat one more time so there are two full layers.

Finish with a layer of 4 more tortillas, the remaining third of the sauce, and the remaining third of the cheese.

Bake 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.

{Like Shauna says, this is indeed comfort food and just as delicious hot as it is straight from the fridge as a midnight snack…}

Serves 6 generously

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