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Monday, August 26, 2013

Annette's Enchiladas

This weekend we had a small dinner party. I've really had dinner parties on the brain since reading Shauna Niequist's Bread and Wine. She has a passion for good food and gathering friends around a dinner table. At the end of each chapter in her book, Shauna leaves a recipe that fits in with the story. 'Annette's Enchiladas' was one of those recipes I knew I had to try. One, because I love Mexican food and two, it looked super simple. This recipe is amazing -- realllly simple and delicious. You can make this dish ahead of time, just store it in your refrigerator and pop it in the oven 30-45 minutes before dinner. You can even freeze it. Here is the recipe below:
 
1 cup of sour cream
1 large can (28 oz) of green enchilada sauce (I couldn't find green, so I used red)
2-4 oz cans of diced green chilies
3 cups of cooked chicken (shredded)
2-3 cups of shredded Monterey Jack Cheese
12 tortillas
1 cup of chicken broth
Chopped Cilantro, for garnish

Preheat oven to 350 degrees. Start boiling your chicken. While chicken is boiling mix green (or red) sauce, canned chilies, and sour cream in a bowl and set aside. Once chicken is done, shred. Simmer 1 cup of chicken broth - you will use this to soften the tortillas. *Tip: make yourself an assembly line:
Assembly: spread 1 ladle full of sauce mixture in the bottom of a 9x13 baking dish (no cooking spray is needed). Use tongs to dip tortillas in chicken broth (so they become soft) and lay 4 on top of the spooned mixture. From there simply add a layer of chicken, cheese, then sauce. Repeat: 4 softened tortillas, chicken, cheese, sauce. Last layer is 4 softened tortillas, sauce and cheese.

Bake for 30-45 minutes or until warmed through and cheese becomes bubbly. Let it sit at least 15 minutes before cutting. Garnish with cilantro.

I put extra sour cream and cheese on the table along with chips and salsa. Mexican rice is also a great addition to the meal and very simple to make. This dish makes a lot so it's great for big groups. In the future I plan to cut the recipe in half for Joseph and I.
Enjoy!

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