Maria's Stacked Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 to 3/4 cups oil
12 - 6" corn tortillas
2 cups cooked chicken, finely chopped
1 - 5 oz. can chopped green chilies
1 cup onion, chopped
2 1/2 cups Monterrey Jack cheese, shredded
1 - 10 oz. can green enchilada sauce (Old El Paso)
Sour cream (for garnish)
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Directions: |
Directions:Heat oil in a small skillet and add tortillas. Cook for 2 or 3 seconds on each side (keep soft, not fried). Drain between paper towels.
Place some of the tortillas in a lightly-greased baking pan to make the first layer. Sprinkle with 1/4 cup chicken, 1 tablespoon green chilies, 1 tablespoon onions and 1/4 cup cheese. Top with tortillas cut in wide strips. Repeat layers with all ingredients and tortilla strips. Pour the enchilada sauce over the top and bake at 350º for 15 minutes. When serving, place a dollop of sour cream on top. |
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Personal
Notes: |
Personal
Notes: A good guacamole salad and fried tortilla chips are a great addition. A margarita before dinner will prepare the taste buds and create a receptive mindset!!
Maria was our wonderful cook in Cuernavaca, Mexico. We had rented a house there for several summers with a group of families, and she taught me so much about Mexican cooking ... especially soups (see "Cream Soups -- Why Are There So Many?" under the Soups section to learn more about Maria).
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