I asked Dano what she would like for dinner. This recipe from her sis, Meg, (see photo) is what she requested. Meg made two batches of it for us while she was here at Christmas time. It is a wonderfully tasty Mexican dish, and easy to boot. Meg is the cook in the family. She feeds us SO good when we visit her in Texas. She is better than any restaurant I have been to, as her meals are home cooked to perfection. (She can bake, too.) I wish she was closer! From time to time, I'll share one or her recipes. Give them a try. You will not regret it.
Ingredients:
4 skinless, boneless, chicken breasts (garlic salt to taste)
18 (6 inch) corn tortillas, torn in half
1 (28 oz) can green chili enchilada sauce
1 (16 oz) pkg shredded colby jack cheese
1 (8 oz) container of sour cream
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a medium baking dish.
2. Season chicken with garlic salt and place in prepared baking dish. Bake 45 minutes in preheated oven. Cool, shred, and set aside.
3. Pour about 1/2 inch of enchilada sauce in the bottom of 13 X 9 pan, arrange 6 corn tortillas in a single layer. Top with half of the chicken, a third of the cheese and half of the sour cream and a third of the enchilada sauce. Repeat. Coat the remaining corn tortillas in the remaining enchilada sauce and place on top of the layers. Sprinkle with the remaining cheese and top with any remaining enchilada sauce.
4. Cover, and bake 45 minutes in the preheated oven.
Ingredients:
4 skinless, boneless, chicken breasts (garlic salt to taste)
18 (6 inch) corn tortillas, torn in half
1 (28 oz) can green chili enchilada sauce
1 (16 oz) pkg shredded colby jack cheese
1 (8 oz) container of sour cream
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a medium baking dish.
2. Season chicken with garlic salt and place in prepared baking dish. Bake 45 minutes in preheated oven. Cool, shred, and set aside.
3. Pour about 1/2 inch of enchilada sauce in the bottom of 13 X 9 pan, arrange 6 corn tortillas in a single layer. Top with half of the chicken, a third of the cheese and half of the sour cream and a third of the enchilada sauce. Repeat. Coat the remaining corn tortillas in the remaining enchilada sauce and place on top of the layers. Sprinkle with the remaining cheese and top with any remaining enchilada sauce.
4. Cover, and bake 45 minutes in the preheated oven.
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