But, of course, you don’t want to chintz on your taste buds. I mean, if I am going to spend time prepping food and getting it ready for dinner, it better taste good!!
Well one week night dish that I crave a lot is enchiladas. We love mexican food in our family and on the weekends, my husband Erik can whip up some amazing authentic mexican meals as a result of his Hispanic heritage and his work as an intern at Chicago’s Frontera Grill.
But I don’t have those kinds of skills or time during the week to make all that happen. So I definitely take some shortcuts. (Nothing wrong with that when you’re trying to get dinner on the table for your family during a hectic week. ;))
One thing I hate spending time on is rolling up the tortillas around the mixture. I mean seriously; “Ain’t nobody got time for that”, right? So I make it easier on myself by just layering the tortillas flat. That way, this whole dish turns out like an enchilada lasagna.
It tastes yummy, it’s easy to make and the kids like it because it has a bit of spice but not too much, you know what I mean!! (By the way, if you need to adjust the spice level for your kids, you can always omit the green chiles and use plain diced tomatoes!)
We busy adults have got to put dinner on the table for our families. Why not make it a yummy meal without all the hassle! This Chicken Enchilada Verde Bake is the perfect weeknight meal for your busy schedule. It has all the flavor you are looking for without all the fuss! That is muy bueno in my book!! 😉
- 1 lb of rotisserie chicken breast meat, shredded ( Or use your own cooked shredded chicken)
- 1/2 c. sour cream
- 1 10 oz can of chile verde enchilada sauce (divided)
- 1 10 oz can of diced tomatoes with green chiles (drained)
- 1 4 oz can of mild green chiles
- 1 8 oz package of shredded mexican cheese blend (divided)
- 18 soft corn tortillas
- Preheat the oven to 400 degrees
- Reserve 1/4 cup of the enchilada sauce and 1/2 a cup of the cheese for later. Put aside.
- In a large bowl, mix the shredded chicken, the sour cream, the enchilada sauce, diced tomatoes, chiles and cheese together until well blended.
- Spray a large 9/13 glass baking dish with cooking spray and lay down six tortillas to cover the bottom of the dish.
- Spread about half of the chicken mixture thinly, and evenly on top of the tortillas. Cover the mixture with another layer of 6 tortillas. Spread the rest of the chicken mixture on top and cover with the remaining tortillas.
- Using the reserved enchilada sauce, cover the top of the tortillas evenly with the sauce and sprinkle the reserved cheese evenly on top.
- Bake in the oven for 25-30 minutes or until the top of the cheese develops a slight crust.
- Slice and serve immediately.
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