October 30, 2014

Annette's Enchiladas from Bread & Wine

I've made a few of the recipes from Bread & Wine by Shauna Niequist, but these enchiladas are by far my favorite.  I crave them on the nights I just want to curl up with a yummy, comforting meal.  I guess it is all the cheese or the fact that they are spicy.  Whatever it is, I love them, and I want you to be comforted by them too!

Annette's Enchiladas from Shauna Niequist's Bread & Wine
I N G R E D I E N T S 
1 cup sour cream
1 28-ounce can green enchilada sauce (Las Palmas)

2 4-ounce small cans green chilies, diced
3 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
12 corn tortillas
1 cup chicken broth

– Mix green sauce with chilies and sour cream.
– Smooth 1 spoonful of the sauce mixture around the bottom of a 9 by 13 pan.
– Simmer the chicken broth in a skillet, and before placing each tortilla in the 9 by 13 pan, use tongs to pass the tortilla through the broth for just a few seconds. If you leave the tortillas in the broth for too long, they’ll fall apart, so just dip each one in for a few seconds to soften it before putting it in the enchilada pan.
– Layer 4 tortillas over the first layer of sauce.
– After tortillas, add half the chicken, then one-third of the sauce, then one-third of the cheese.
– Repeat so there are 2 full layers.
– Finish with a layer of 4 more tortillas, the remaining third of the sauce, and the remaining third of the cheese.
– Bake at 350 degrees until warmed through and the cheese is melted, about 30 to 35 minutes.
– Let sit at least 15 minutes before cutting. Top with chopped cilantro.
Do you have a favorite recipe from Bread & Wine? What is your favorite comfort meal? 

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