Cooking For Two - Sour Cream Enchilada Stack

A few weeks ago I made this enchilada stack and I thought I’d share it with you because it was so delicious and easy.  I had a cup of leftover green chile enchilada sauce in the freezer and a can of chicken breast just past its best buy date so I was eager to use both of those things up.  You could totally substitute a cup and a half of cooked chicken for the can I used if you don’t have a can and some broth or water.

I emptied the can of chicken breast into a pan with its broth along with the chile verde and some diced onion and let that simmer a bit.  I seasoned this with some dried garlic and some cumin about a teaspoon each.  Then I removed it from the heat and stirred in a half to three quarter cup of sour cream.  I didn’t really measure it.

 

I then took a pie pan and about six or seven corn tortillas and a cup of grated cheese and started layering.  I placed a small amount of this chicken mixture in the bottom of the pan and then arranged three tortillas, half of the remaining chicken mixture, half of the cheese and then repeated to make a second layer.  I let this spin in the microwave for five minutes on high and it came out perfectly.  I cut this into fourths and topped each piece with a dollop of sour cream.  I also had leftovers for another meal.  So good!