Cheesy Green Enchilada Bake
September 9, 2013
Already cooked rotisserie chicken is one of the keys to making this an easy meal. Shred up your chicken when you get home from the store and it is still warm. Then get it into the fridge until you are ready to use it. Make the sauce by just roughly chopping the ingredients and putting them into the blender. I'm an idiot and put them in in the wrong order, and clearly overstuffed the blender, so don't pay attention to this picture. The directions are laid out nicely below. A nice smooth sauce. Then you just layer it up! I got overexcited about the bounty of fresh late summer veggies when I made this, so I used corn from the cob and some fresh zucchini. The recipe below only lists frozen corn, but feel free to add some zucchini if you're feeling crazy. Sauce and cheese top it off. After it bakes. Cheesy, spicy, and lots of flavor. Not the most traditional enchilada, but it's tasty and easy, so who cares?.
Cheesy Green Enchilada BakeFor: 6 People
- Green Sauce
- 11 Ounce Can tomatillos
- 4 Ounce Can Green Chiles
- 1 Bunch Cilantro
- 5 Jalapenos (remove the seeds unless you want it spicy)
- 2 Limes (juice)
- Chicken Mixture
- 1 Cooked Rotisserie Chicken (shredded up)
- 2 Cups Frozen Corn
- 8 Ounces Shredded Pepperjack
- 12 Corn Tortillas
- Open the can of tomatillos and strain and rinse them. Add them to the blender with the green chiles and juice from the limes. Add salt and pepper. Blend it up. Roughly chop the other ingredients, and remove the seeds from the jalapenos unless you want it to be spicy. Get the other stuff into the blender and blend it more until it is smooth.
- Mix the chicken with the cheese and corn. In a baking dish, lightly coat the bottom with the sauce, then to a layer of the tortillas, then some of the chicken mixture, more sauce, and then tortilla, and repeat until you fill the pan. Finish with the last of the sauce and top with the reserved cheese. Bake at 350 for 30 minutes.