Another quick and easy dish. Everyone that makes enchiladas has their own family recipes. This is mine. I made it one night on a whim and we stapled it!
In an effort to try not to let any food go to waste, I've tried to get in the habit of adding any veggies that are on their way out. So previous versions have included mushrooms or zucchini, even shredded carrots.
I usually use leftover chicken. In a pinch, a rotisserie chicken will work well. For me this is only an option if David is around to debone and shred it! (yuck!) You can omit the chicken altogether and make it a straight vegetarian dish. But the man I love is a super carnivore....so we always go with the "protein included" version.
I fell in love with the jarred salsa used in this recipe on a trip to Rocky Point with our good friends, Teresa and Dana. Dana brought it as a dip, but mentioned that he used it all the time when he cooks. Thanks Dana!! We're hooked.
This recipe makes for a great potluck dish option as well! I'm always looking for those!
Yields 8-10 servings
Ingredients:
2 - 15.7 oz. jars Herdez Guacamole Salsa
1 pack Corn Tortilla (18-24 pack)
1 lbs Shredded Chicken (optional), cooked
1 cup Green Chiles (optional, your preferred level of heat)
1 - 16 oz. package, Shredded Cheese Blend (I like using reduced fat Monterey jack, cheddar, Colby and mozzarella blend)
Veggies, chopped or sliced (your choice of veggie, optional)
Cilantro, for garnish
Tip: These measurements do not have to be precise; just eyeball it. This dish will come together like a lasagna.
Step 1: In a 9 x 13 casserole dish, spread 3-4 tablespoons of Herdez. This will help the first layer of tortillas not to stick.
Step 2: Add a layer of tortillas to cover the bottom of the dish. It is ok of the tortillas overlap
Step 3: Add an even layer of chicken, green chiles (if using), veggies (if using), and cheese
Step 4: Repeat Steps 2-3 until you reach the top of the casserole dish
Step 5: Top final layer with any remaining cheese
Step 6: Bake at 350 degrees for 20-25 mins
Step 7: Garnish with cilantro and let rest for 10 min before serving
Muy Provecho!
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