If you love enchiladas, you'll flip for this recipe. It takes all the classic chicken enchilada components and transforms them into layered dish-like lasagna.
Corn tortillas are covered with chicken, salsa, chilies, and cheese. A rotisserie chicken and purchased tomatillo salsa make it uncomplicated and quick to put together.
If you have them on hand, fresh tomatoes, chopped cilantro, and minced jalapenos are welcome additions to the dish. To look at the recipe — that both feeds and pleases a crowd — read more. 1 3 1/2- to 4-pound cooked chicken Serves 8.
1 16-ounce container plain yogurt
1 cup heavy cream
1 9-ounce package corn tortillas
1 16-ounce jar tomatillo salsa
2 4 1/2-ounce cans chopped chilies, drained
1 8-ounce package shredded Monterey Jack cheese
1 3 1/2- to 4-pound cooked chicken