Layered Chicken Enchiladas

I put together dinner in ten minute windows these days. Anything beyond that results in full chorus whining. So I’m attempting to make a quick and dirty list of methods that I can prep and finish in ten minutes or less.

It’s a tall order.

Enter: Layered Chicken Enchiladas

Skip stuffing and rolling. This method, which I first read about in a great memoir called Bread and Wine, is genius. Layers. Think lasagna, but in the form of tortillas and chicken and salsa verde. It’s adaptable to what you have on hand, and can be done gluten-free (use corn tortillas) or vegetarian (use beans instead of chicken) if you’re so inclined.

A quick word about method recipes.TRUST YOURSELF. You don’t need exact measurements, the perfect tools, or all the listed ingredients. Understand the method, and then take your meal in whatever direction you want. In this case, layers of flavor are laid on top of one another and baked. Fast, simple, and really, really good. 


Layered Chicken Enchiladas – by Method

Leftover blitz - mix and match!

Leftover blitz – mix and match!

Here’s what I had on hand:

  • leftover rice
  • leftover rotisserie chicken
  • salsa verde
  • flour tortillas
  • queso fresco
  • sour cream
  • cherry tomatoes
  • fresh oregano
  • chives
  • dried cumin
  1. In an 8×8 square pan, spread a layer of salsa verde. Top it with tortillas, sour cream, more salsa, chicken, rice, tomatoes, cheese, oregano, and chives. Sprinkle with cumin.
  2. Put down another layer of tortillas. Repeat.

    Layer #1

    Layers are waaaaay better than rolls.

  3. Put down one more layer of tortillas. Top with sour cream and salsa verde.
  4. Bake at 350 for 30 minutes.
  5. Pull out and garnish (oh yeah, fancy town) with more queso fresco and oregano (I used cilantro here because it needed to be used.)
  6. Eat. Eat. Eat.

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