Layered Chicken Enchiladas

Now, if I’d just read the recipe all the way through before I started cooking, it wouldn’t have come as such a surprise to me that this would be a Layered Chicken Enchiladas dish, rather than traditional rolled enchiladas.

But, in fact – confession time – I am terrible when it comes to reading through the recipe. I skim, I assume I know how things will turn out, and I get started. You’d think I’d have learned my lesson by now, after too many episodes of not realizing a bread recipe needed a second rise (and an additional hour in which to do it), or discovering the existence of a sub-recipe that needed to be prepared ahead of time. Or, as in the case of today’s recipe, finding out that I’m making a completely different dish than I thought I was.

Ok, not completely different. All of the familiar elements of chicken enchiladas are there – chicken, cheese, tomatoes, onions, tortillas. But instead of rolling up the filling inside the tortillas, you layer all the ingredients, like a lasagna. In a way, this little twist came as a good surprise as I was short on time and layering is a bit quicker and easier than rolling.

Let’s call it a happy surprise. ๐Ÿ™‚

Assembling the layers...

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  1. Kristen wrote:

    I am loving this recipe – in fact adding it to my menu plan this week!

    Posted 7.29.13 Reply
  2. Susan wrote:

    This is a great idea, actually. When I make enchiladas, almost without fail the corn tortillas will crack–even when I’ve soften them/warmed them/done everything I’m suppose to! So this is like a Mexican lasagna, in a way.

    Love your blogs, Kathy, keep up your great work!

    Posted 12.26.13 Reply