Katie’s Easy Lasagna-Style Enchiladas
INGREDIENTS
1 tsp oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde (or any salsa of your choosing)
1/2 cup sour cream
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
2 cups cooked chicken (chopped or shredded, or even from a can, drained)
1 cup shredded cheese (I tend to use Mexican blend, but cheddar or other favorite varieties are great too)
12 corn tortillas
Salt and Pepper to taste
INSTRUCTIONS
As someone who doesn’t love the tedium of rolling enchiladas (but likes their taste!) this is a modification of a simple enchilada recipe I’ve enjoyed, without the hassle of requiring individually rolled enchiladas to behave and retain their form. Feel free to modify ingredients or quantities to suit your preferences, and enjoy!
MAKE SAUCE
Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
MAKE CHICKEN FILLING
Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
TO FINISH
Heat the oven to 350° F. Grease an 8 x 8 baking dish and spread a little reserved sauce on the bottom. Layer 4 tortillas on top of the sauce. Spread about 1/2 of the chicken filling on top of the tortillas. Add another layer of tortillas and spread the other half of the chicken filling on top. Add a final layer of tortillas and spread the reserved sauce over the, then sprinkle with remaining cheese.
BAKE
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top, if desired.