Steph’s Enchilada Stack
My sister cooks exactly the opposite of me. She dumps, pours and sprinkles without any care of measurements. So the recipe of “tortillas, chicken, cheese, sauce” is not one that I had much confidence in. Turns out that it’s super easy, involves things that are already prepped, and takes no time.
Steph’s Enchilada Stack (or Tortillaschickencheesesaucerepeat):
(Toddler Title - Tortilla Pie)
1 rotisserie chicken (I’m lazy)
1 bag of shredded cheddar jack cheese (I’m lazy)
1 can of green tomatillo sauce (Joe T. Garcia’s variety is nice)
1 package corn tortillas
1 pint half and half or heavy cream
Preheat oven to 350. Chop the chicken into pieces. Discard the skin.
In a 9x13 pan, dump a tiny bit of sauce on the bottom to stop sticking. Lay six corn tortillas on the bottom. Layer half the chicken, half the sauce, and almost half of the cheese. Add another layer of six tortillas and repeat the process. Add six more tortillas to the top. Shake on remaining cheese. Pour 1/2 to 1 cup half and half over the top (you want this to soak through the casserole so just eyeball it and see what happens. My first batch was a little dry).
Bake uncovered for 20-30 minutes - just enough for the cheese on top to get melty and for the entire thing to heat through.
At the end of the day, this tastes a little bit like the Chicken Enchilada Casserole at Black Eyed Pea. That’s a good thing.
I imagine this could be served with sour cream and pico/salsa.
