If you’ve popped onto this blog before, you know how I love any dish that remotely resembles Mexican food from my childhood. My go-to recipes are Mexican Street Corn, tacos, guacamole, ceviche, salsa, salsa, and more salsa.
However, no self-respecting Southern Californian cook would be caught without a great enchilada recipe. I’ve got a couple of recipes that do some heavy lifting in the meal rotation, but this one is particularly easy.
Here’s what you need:
- 2 Cups diced chicken
- 2 Cups grated cheese (I use a mix of Monterrey Jack and Sharp Cheddar)
- 1 Cup corn & chile salsa (Trader Joes) – you can substitute this with 1 cup frozen corn (thawed) and 1 Tablespoon diced mild green chilies
- 1 Cup Greek Non-fat yogurt
- 3 green onions, diced
- 15 corn tortillas
- 2 cans red enchilada sauce
Mix together first five ingredients using only 1 cup of cheese (chicken, cheese, salsa, yogurt, onions) in a medium sized bowl.Cover the bottom of a 9x 13 pan with non-stick spray. Pour enchilada sauce in a small bowl and dredge the corn tortillas in the sauce.Place the tortillas in the prepared pan, overlapping slightly. I cut one tortilla in half to make it all fit nicely!Top the tortilla layer with half of the chicken mixture.Repeat the process adding a tortilla layer, a chicken layer and then a final tortilla layer. Top with any enchilada sauce remaining in the bowl.
Top with the remaining cheese and bake at 350 degrees (uncovered) for 35 minutes or until hot and bubbly.When the dish has finished cooking, allow it to settle for 10 minutes before serving, otherwise the cheese will be stringy! I like to top with a few avocados (or guacamole) and sour cream.Enjoy!