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Quick Notes: Yep. I just made up a word. Chicken Enchilasagna. Come at me, bro. This has always been my enchilada recipe. I finally realized the other day that I’m just sick as fuck of rolling all these little fuckers and so I made them like a lasagna instead and I’ll never go back. If you would prefer, you can take the time to roll them. I also prefer corn tortillas with this recipe. You can use flour if you absolutely must.
Ingredients
- 3 chicken breasts, cooked and shredded
- 18 little corn tortillas
- 1 can cream of chicken soup
- 1 tub sour cream
- 2 cans green chiles
- 1 shit load shredded cheese (whatever you like that would go well with a Mexican dish)
- 2 cups salsa Verde (or one large can of green enchilada sauce if that's too spicy)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional - cilantro and cotija for serving
Instructions
- Grill all your tiny temperamental tortillas for 20 seconds on each side. They'll fall apart otherwise. Just trust me on this and don't skip this step. Set them aside.Â
- Preheat oven to 350.
- In a medium saucepan over medium heat, mix together the soup, green chiles, sour cream, garlic powder, and onion powder. The heat is really just there to help us combine these items more easily. Heat and stir. Once everything is smooth and incorporated, stir in your shredded chicken. Remove from heat.
- In the bottom of a 9 x 13 baking pan, add just the tiniest amount of the salsa verde and spread it to cover the bottom completely. Layer six of your tortillas in the bottom.Â
- Pour half of your chicken mixture over the tortillas and smooth it out to create a layer, and then top it with a bunch of cheese. Measure with your heart.Â
- Lay another six tortillas out, pour the other half of the chicken mixture, and more cheese for the second layer.Â
- Top with your remaining six tortillas, dump over your salsa verde, and top with even MOAR cheese.
- Put tin foil over the top and put it in the preheated oven for 25 minutes.Â
- After the 25 minutes, remove the foil and bake for another 5 minutes.Â
- Remove and let it sit for about 10 minutes before serving. Sprinkle with cotija and cilantro if you like.Â
Digging the flavor combo but not huge on the tortillas and sauce? Try my Monterey Jack Chicken
1 comment
I made this the other day and my family LOVED it! Even my husband who is generally picky was back for three plate fulls! Thanks for sharing these keep them coming!
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