Thursday, December 31, 2009

Green Sauce Enchiladas - Lasagna Style

At a holiday party I hosted, these Green Sauce Enchiladas I created were the first to be completely devoured.  Make them for yourself and I guarantee, you will receive rave reviews from all the guests.

8 boneless skinless chicken breast
1 container of sour cream
2 cups of jack cheese
1 bunch of cilantro
Remaining ingredients are from the

1 pack of freshly made flour tortillas 
2 containers of green chili sauce 
1 container of salsa fresca  (or make your own with diced tomatoes, cilantro and onion) and let sit overnight.

Boil chicken breast.  When cool, Shred the chicken and add the sour cream, Salsa Fresca, and 1 cup of Jack cheese and 1/2 container of the green chili sauce. Mix well.
Get a 9x12 baking pan and pour a thin layer of the green chili sauce to coat.  Cover the bottom of the pan with the flour toritillas as you would layer a lasagna.  Spread the chicken mixture over the layer, then cover with tortillas.  Cover with remaining chicken and layer again with tortillas (top)  Pour the remaining green chili sauce over entire dish. Cover with the remaining jack cheese.  Back at 400˚ for 35 minutes or until cheese is melted and bubbling.  Garnish with fresh cilantro and green onions.  


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Thanks for sharing!