Green Enchilada Bake
One of our favorite meals to eat each week just happens to also be really easy to make. What started off as green enchiladas as evolved into more of a lasagna bake using all the same ingredients but less prep time. That's always a win.
INGREDIENTS
Flour Tortillas*
Butter
Green Salsa Verde
Cooked shredded bird
Pepper Jack Cheese
Fresh cilantro
Salt Pepper
Sour Cream
Lime
Lettuce
*Any size Tortillas will do. We make Mexican a lot so I have just been using whatever is leftover from Taco size to the big XL. You just need enough to cover up each layer.
1. Combine Fresh Cilantro + Chicken + Salsa Verde to make your filling
2. Coat the bottom and sides of your pan with butter
3. Place a layer of tortillas alongside the lowest of your pan
four. Spread a large spoonful or two of the chook mixture on pinnacle of the tortilla layer
five. Top with shredded pepper jack cheese
6. Continue steps three-five till you're out of fowl combination
7. End with a very last layer of tortilla
8. Add shredded pepper jack cheese
nine. Pour the relaxation of your salsa verde on top
10. Cover and cook dinner on 350' for forty five minutes
11. Top with sour cream + lettuce + fresh lime juice
I prefer to use a dutch oven to create a really thick lasagna-like consistency but you can always use a baking dish if that's what you have. The whole point is to keep it simple and use what you've got!
