Switching things up a little from the regular “What I Ate Wednesday” post to share one of my favorite recipes with you – Annette’s Chicken Enchiladas. This recipe comes from the book Bread and Wine by Shauna Niequist.
Shauna quickly became one of my favorite authors this past year and I highly recommend reading this book (all of her books for that matter). Bread and Wine is about friendships and building authentic community with others around the table. This Saturday, the women’s ministry at our church is hosting our first every Around the Table, the concept being modeled after this book. Several women will be hosting brunch or dinner at their homes for groups of six women and we will be engaging in conversation over a meal. I am signed up for a brunch and am so excited to start this monthly tradition!
In Bread and Wine, Shauna shares several recipes from the supper club she has with her friends. Not only is the book a fantastic read, it also doubles as one of my favorite cookbooks. One of my most favorite recipes I have tried from it is Annette’s Chicken Enchiladas. This recipe takes no time at all to put together and is simply delicious! Unlike traditional enchiladas where the filling is rolled in the tortillas, this recipe involves stacked layers – kind of like a Mexican lasagna.
Annette’s Chicken Enchiladas
from the book Bread & Wine by Shauna Niequist
1 c sour cream
1 (28 oz) can green enchilada sauce (Las Palmas is the best)
2 (4 oz) cans diced green chiles
3 c cooked chicken, shredded (I use a rotisserie chicken from the grocery store)
2-3 c shredded Monterey Jack cheese
12-15 corn tortillas
1 c chicken broth
Chopped cilantro, for garnish
1. Preheat oven to 350 degrees.
2. Mix green enchilada sauce, diced chiles, and sour cream together in a bowl. Set aside.
3. Simmer chicken broth in a skillet. Have shredded chicken ready.
4. Spread one ladle full of sauce mixture in bottom of a 9×13 baking dish. Dip tortillas in broth and layer over sauce. Next layer chicken, then cheese, more sauce, and repeat. Last layer is tortillas, sauce and cheese.
5. Bake at 350 degrees for 30-45 minutes or until warmed through and cheese is bubbly. Let sit at least 15 minutes before cutting. Garnish with cilantro.
Hope you all enjoy this as much as I do!
xoxo – Paige