It’s a weeknight winner! Open cans, open packages, cut tortillas in half – not too labor intensive.
Ingredients:
- 2 Tab oil
- 3 garlic cloves, finely chopped (could come in a jar)
- 1 jalapeño, seeded and finely chopped, optiomal
- 1 large onion, diced (could be from the freezer section)
- 3 c (1 lb) shredded cooked chicken (you know – from Coscto)
- 2 (4-ounce) cans diced green chiles
- 1/2 tsp. paprika
- Kosher salt, to taste
- Black pepper, to taste
- 1 30-ounce can green enchilada sauce
- 2/3 c sour cream (2 lg scoops, mor2 or less. Don’t dirty a measuring cup)
- 18 corn tortillas, cut in half
- 3 c grated Monterey jack cheese (about 12 ounces) (that comes packaged too) (or maybe whatever grated cheese you have)
- Fresh cilantro, chopped, for serving – if you like celantro.
Directions:
- Preheat the oven to 350°.
- In a large skillet, heat the oil over medium heat.
- Add the garlic, jalapeño, and onion.
- Sauté until softened, about 3 minutes.
- Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper.
- Reserve 1/2 cup of the enchilada sauce.
- Pour the remaining sauce into the skillet, stirring to combine.
- Cook until warmed through, 1 to 2 minutes.
- Turn offthe heat.
- Stir in the sour cream.
- Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish.
- Line the bottom of the dish with 12 tortilla halves, overlapping as necessary to cover.
- Spread with one third of the chicken mixture.
- Sprinkl with 1 cup of the monterey jack cheese.
- Repeat to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total.
- Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes.
- Sprinkle generously with chopped cilantro before serving
Serves: 6 – 8
Sourrce: Ree Drummond, Pioneer Woman