Easy Layered Green Enchiladas

This recipe for easy layered green enchiladas is so tasty and simple to make. It is a kid-pleaser and is mostly homemade.

I love cooking shows. Like a lot. My favorite (tied with Great British Bake Off) is Top Chef. I have learned a ton from watching these shows. I love receiving little nuggets of cooking wisdom as I watch. One of the things I have learned was that cooking things all from scratch is a great thing, but when you are short on time (or energy) it is ok to consult the experts. Experts have prepared food ready to go for you in the market. They are in the grocery store because someone once said, “You should bottle that”.

I’ve taken a few home-prepped foods here and mixed them with some store-bought to bring you a wonderfully delicious and easy layered enchilada that you can have on the table within the hour.

Instructions for Easy Layered Green Enchiladas

Preheat the oven, then pick your favorite protein. We like this recipe with BOTH chicken and pork. I will often use leftover chicken, cut into cubes or a rotisserie chicken. I might also use leftover pulled pork. I like to freeze these meats to have on hand for later. Mix your meat with your spices and set it aside.

Saute onion in a pan and add garlic.

Add in the sauce (we like LaVictoria, the others are too spicy, heavy whipping cream, and a can of chopped green chiles and cook until they are just warmed.

Butter a 9×13 baking dish and place 2 burritos or 3 taco sized tortillas in the bottom. Then to save time, we are going to layer the enchiladas, rather than roll them. The pattern for layering is: 3 tortillas, half the meat, 1/3 of the cheese, 1/3 of the sauce. A second tortilla layer, the rest of the meat, 1/3 of the cheese, 1/3 of the sauce, the last 3 tortillas, then the remainder of the sauce and cheese.

Bake in the oven at 350 for about 30 minutes. And there you have it, a delicious and easy layered green enchilada dinner on the table in less than 1 hour!

Easy Layered Green Enchiladas

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Ingredients

  

• 2 c pulled pork or cubed chicken
• 1 tblsp lime juice
• 1.5 tblsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• .5 tblsp olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 can green enchilada sauce 28 oz
• 1/2 c heavy whipping cream
• 1 can green chilies 4 oz
• 6 burrito tortillas or 9 taco tortillas
• 3/4c c colby jack cheese
• 3/4 c monterey jack cheese
• 3/4 c Mozzarella cheese

Instructions

 

• Pick your favorite protein. Chicken or pork. I will often use leftover chicken, cut into cubes or a rotisserie chicken. I might also use leftover pulled pork. I like to freeze these meats to have on hand for later.

  Mix your meat with your spices and lime juice and set it aside.
• Preheat the oven to 350F
• Saute onion in a pan and add garlic. Cook until onion is translucent.
• Add in the sauce, heavy whipping cream, and a can of chopped green chiles and cook until they are just warmed.
• Butter a 9×13 baking dish and place 2 burritos or 3 taco sized tortillas in the bottom. Then to save time, we are going to layer the enchiladas, rather than roll them. The pattern for layering is: 3 tortillas, half the meat, 1/3 of the cheese, 1/3 of the sauce. A second tortilla layer, the rest of the meat, 1/3 of the cheese, 1/3 of the sauce, the last 3 tortillas, then the remainder of the sauce and cheese.
• Bake in the oven at 350 for about 30 minutes.

Notes

For the enchilada sauce, we like LaVictoria, the others are too spicy for our palates.

These enchiladas are layered, not rolled for ease during cooking.

Don’t be uptight with the types of cheese or the amount, any combination of these cheeses is tasty!