Nice Salsa Verde Stacked Chicken Enchiladas

Let me commencement this shipping service yesteryear maxim I am a existent person. I move a total fourth dimension job. And I create non ever get got the fourth dimension or the liberate energy to brand “made-from-scratch” meals.

So sometimes it’s necessary to get got shortcuts inwards the kitchen.

For example, every bit of of late I’ve been dying to brand salsa verde enchiladas. But every unmarried recipe that I looked at involved making homemade salsa yesteryear peeling too roasting tomatillos too garlic too grilling peppers, etc.

And fifty-fifty though I would LOVE to brand homemade salsa every fourth dimension I made enchiladas, I but create non get got fourth dimension for that.

I could pretend I ever brand my ain salsa to seem similar a to a greater extent than “credible” nutrient blogger. But that but wouldn’t survive truthful.

Instead, I tested out a few store-bought salsas too came upwards alongside my favorite – Frontera Tomatillo Salsa. It has the correct sum of heat, too there’s no added sugar. And I’ve been able to abide by it at most supermarkets.

Additionally, every bit yous may get got noticed, this recipe is for “stacked enchiladas,” or every bit around people similar to telephone phone it “Mexican lasagna.” So basically, instead of rolling upwards the enchiladas I but stacked layers of tortillas, chicken, too cheese. It saved me a lilliputian chip of time, too it was form of fun to mix things up.

Let me know what your favorite timesaving tips too tricks are inwards a comment below!

Salsa Verde Stacked Chicken Enchiladas

Yield: Makes close six servings

Ingredients

• About two 1/2 cups salsa verde (tomatillo salsa)
• 12 - fifteen little corn tortillas
• 2 pounds boneless, skinless, chicken thorax (shredded)
• 2 cups shredded Monterey jack cheese (or pepper jack or Mexican blend)
• Avocado, cilantro, jalapeños for garnish

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray an 8 x 8 inch pan alongside non-stick cooking spray.
3. Spread a layer of 1/2 loving cup salsa verde at the bottom of the pan.
4. Layer bottom of pan alongside four or five tortillas (they’ll overlap).
5. Add one-half of the shredded chicken too and thus sprinkle 1/3 of the cheese on top.
6. Add 1 loving cup of salsa verde on plough over off of cheese.
7. Add layer of tortillas.
8. Add the residual of the shredded chicken too around other 1/3 of the cheese.
9. Add layer of tortillas.
10. Pour 1 loving cup salsa verde on tortillas too add together residual of cheese on top.
11. Bake uncovered for fifteen minutes. Remove dish from oven too permit cool for 10 minutes.
12. Garnish alongside avocado, cilantro, too jalapeños earlier slicing too serving.