Enchilada-zagna

Sofía Padilla Castro
Sofía Padilla Castro
This recipe is a delicious enchilada dish to enjoy for breakfast, lunch, or even as a main dish at dinner time. It's perfect for any time of the day. Also enjoy it with salsa, rice, or beans.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 chicken breasts, cooked and chopped into small pieces, divided use 2 chicken breasts, cooked and chopped into small pieces, divided use
  • 1 can red salsa, for enchiladas
  • 1 box sour cream
  • 1 can evaporated milk 1 can evaporated milk
  • 2 cups cheddar cheese, shredded
  • 1 can serrano chile, undrained
  • 1 package corn tortillas, 7 inches
Preparation
10 mins
45 mins
Medium
  • Preheat the oven to 350ºF.
  • Grease a 13 x 9 inch baking dish.
  • Combine the enchilada sauce and sour cream in a medium bowl.
  • Combine the evaporated milk, cheese, and chilies in a medium skillet.
  • Cook over medium-high heat, stirring frequently, until the cheese melts and the mixture is smooth.
  • Spread 1 cup of enchilada mixture in the bottom of the baking dish.
  • Top with the 4 tortillas, 1 cup of enchilada sauce mixture, 1 1/2 cups of chicken, 1 cup of cheese sauce; add another layer by repeating the steps once more, starting with the tortillas.
  • Top with the remaining tortillas, the enchilada sauce mixture, and cheese.
  • Cover with aluminum foil.
  • Bake for 40 minutes. Uncover and let rest for 10 minutes before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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