Recipe by Gone Fishin'
Easy casserole enchiladas. Great for a party. I got this recipe from William Sonoma. I did make a few changes to make it easier.
Top Review by BadJuuJuu
Sorry I haven't reviewed this yet. I've made this a few times now and it is delicious. I usually use boneless skinless breasts, because I'm too lazy to debone the thighs lol. This is really simple, and soooooo good. Deserves more than 5 stars =).
- 3 lbs chicken thighs
- 2 tablespoons salt
- 1 cup vegetable oil
- 15 tortillas
- 1 (30 ounce) jar chili verde starter (this is a product available at William Sonoma)
- 1 lb monterey jack cheese, shredded
- 1⁄2 cup diced red onion
- 1⁄2 cup fresh cilantro
- 1 cup of crumbles queso anejo or 1 cup feta cheese
Directions See How It's Made
- Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
- Preheat oven - 400°F; . Lightly grease a 9x13 roasting pan. WS had a pan for sale that was deeper then the dishes I had and that they recommended, but I couldn’t see buying another pan.
- In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
- Pour ½ cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and ½ cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining ½ cup of chili verde starter and the remaining jack cheese.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
- Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
- CHANGES I MADE:.
- I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine.
- I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens.
- I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON'T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO.
- The tortillas I got where not hard but fresh, so I skipped the warm oil.
- It took me all of about 15 minutes to put this together.
- The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.