Tuesday, October 7, 2014
This was such a fun way to spice up the typical enchilada meal. All of the flavors were there but the tortillas are stacked instead of rolled and sometimes it is just fun to eat your food in a different way :-)
You can serve these enchilada stacks with sides of refried beans, fresh fruit or salsa. Just enjoy!
This recipe serves 4-6.
2 TBSP butter
1/3 C onion, chopped
2 TBSP flour
1/3 C chicken broth
1/4 C milk
1/4 tsp salt
1/4 tsp pepper
1 can (10 oz.) green enchilada sauce
1/2 C sour cream
2-3 C shredded chicken
8 oz. cheese (1/2 cheddar and 1/2 Monterey Jack, or all as a Mexican blend or Colby Jack)
5 8"-9" tortillas
Preheat the oven to 400.
Lightly grease a 9"-10" springform pan or cake pan (with tall sides).
In a large skillet on medium heat, melt the butter.
Add the onion and cook while stirring for 3-4 minutes until the onion softens.
Stir in the flour and keep stirring for about 1 minute.
Whisk in the chicken broth and milk.
Continue stirring the sauce mixture for 4-5 minutes while it begins to simmer and thicken.
Remove the sauce from the heat.
Stir in the enchilada sauce and the sour cream.
Begin layering the enchiladas in the pan (tortilla, sauce, chicken, then cheese...then begin again...the final layer does not get any chicken).
Bake for 20-25 minutes.
Let the stack rest for about 10 minutes before cutting into it (otherwise you will end up with a hot, cheesy, melty mess...it will still taste great...just be harder to cut and probably no longer look like a stack).
This recipe is adapted slightly from www.melskitchencafe.com.