We had company last week and for her first night I made Green Chile Chicken Enchiladas. I realized that this has become our traditional first night dinner for visitors-- a way of saying "Welcome to the Land of Enchantment." You don't have to be here, however, to enjoy this dish.
GREEN CHILE CHICKEN ENCHILADAS
(10 servings)
- 3 cups Green Chile Sauce(see post of 10/11/2008 for recipe)
- 16 fresh corn tortillas, about 4-inches in diameter
- 4 cups cooked shredded chicken
- 1 1/2 pounds Monterey Jack cheese, grated
- 1 1/2 cups diced onion, or sliced scallions with green tops
- 2 cups shredded iceberg or romaine lettuce
- 1 1/2 cups diced tomato
- 1 1/4 cups sour cream
Preheat the oven to 350 degrees. Oil a 9x12-inch baking dish or pan.
Spread about 1 cup of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce. Top the tortillas with half the chicken and a third of the cheese and sprinkle with half the onion. If you prefer a milder onion flavor, use the scallions. Repeat to make a second layer and top with the last cup of sauce and the remaining cheese. Bake 20 to 30 minutes, until bubbly and lightly browned.
To serve spoon portions onto dinner plates, garnish with finely shredded lettuce and diced tomato, and top with 2 tablespoons of the sour cream. Serve with pinto beans and posole.
(Susan Curtis. The Santa Fe School of Cooking Cookbook.Gibbs- Smith 1995)
Comments