Friday, June 12, 2015

Salsa Verde Stacked Chicken Enchiladas

Let me start this post by saying I am a real person. I work a full time job. And I do not always have the time or the energy to make “made-from-scratch” meals.

So sometimes it’s necessary to take shortcuts in the kitchen.

For example, as of recently I’ve been dying to make salsa verde enchiladas. But every single recipe that I looked at involved making homemade salsa by peeling and roasting tomatillos and garlic and grilling peppers, etc.

And even though I would LOVE to make homemade salsa every time I made enchiladas, I just do not have time for that.

I could pretend I always make my own salsa to seem like a more “credible” food blogger. But that just wouldn’t be truthful.

Instead, I tested out a few store-bought salsas and came up with my favorite – Frontera Tomatillo Salsa. It has the right amount of heat, and there’s no added sugar. And I’ve been able to find it at most supermarkets.

Additionally, as you may have noticed, this recipe is for “stacked enchiladas,” or as some people like to call it “Mexican lasagna.” So basically, instead of rolling up the enchiladas I just stacked layers of tortillas, chicken, and cheese. It saved me a little bit of time, and it was kind of fun to mix things up.

Let me know what your favorite timesaving tips and tricks are in a comment below!

Salsa Verde Stacked Chicken Enchiladas
Yield: Makes about 6 servings

  • About 2 1/2 cups salsa verde (tomatillo salsa)
  • 12 - 15 small corn tortillas
  • 2 pounds boneless, skinless, chicken breast (shredded)
  • 2 cups shredded Monterey jack cheese (or pepper jack or Mexican blend)
  • Avocado, cilantro, jalapeños for garnish

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray an 8 x 8 inch pan with non-stick cooking spray.
  3. Spread a layer of 1/2 cup salsa verde at the bottom of the pan.
  4. Layer bottom of pan with 4 or 5 tortillas (they’ll overlap).
  5. Add half of the shredded chicken and then sprinkle 1/3 of the cheese on top.
  6. Add 1 cup of salsa verde on top of cheese.
  7. Add layer of tortillas.
  8. Add the rest of the shredded chicken and another 1/3 of the cheese.
  9. Add layer of tortillas.
  10. Pour 1 cup salsa verde on tortillas and add rest of cheese on top.
  11. Bake uncovered for 15 minutes. Remove dish from oven and let cool for 10 minutes.
  12. Garnish with avocado, cilantro, and jalapeños before slicing and serving.

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