No way to get around it, I have a mexican food addiction. Anytime anywhere, I will make any excuse to eat mexican food. One issue is the endless chips. I made a resolution this New Year to eat Mexican food only twice a month....this dish is worth eating for both occasions! This recipe is great for mexican lovers of all kinds. Also known as layered enchiladas, this dish has been thrown around and changed a few times to offer a perfect recipe. Props go to Avery for the original recipe!
Serves 8
Ingredients
6 tbsp vegetable oil, divided
10 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde
2 cups shredded roasted chicken, divided
½ cup low-fat sour cream, stirred to loosen
½ can refried beans
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Preheat oven to 375°F
Heat 2 tablespoons oil in medium skillet over medium heat
Add 1 tortilla to skillet and cook until slightly softened (15 seconds per side)
Turning with tongs because tortillas will be hot!
Transfer tortilla to paper towels to drain
Repeat with remaining tortillas, adding oil to skillet as needed
Meanwhile
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish
After that, pour one cup salsa in a bowl and combine the remaining salsa with sour cream
Arrange 4 tortillas over salsa, covering bottom of dish completely
Scatter 1 cup chicken over tortillas
Spoon 1 1/2 cups salsa mixture over, spreading evenly
Then add dollops of refried beans
Cover with 4 tortillas, overlapping slightly
Layer with remaining 1 cup chicken
Then 1 cup salsa mixture
Cover with remaining 4 tortillas
Then pour 1 cup salsa (which was set aside earlier
Sprinkle with cheese.
Bake covered with foil for 30-35 minutes until cheese is slightly brown
Sprinkle with cilantro
Enjoy
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