Williams-Sonoma

Does anybody else receive the Williams-Sonoma magazine & drool over all the pictures of food cooked in their pretty pots? I DO! But one particular recipe caught my attention enough that I actually went onto their website to get the recipe! Layered Chicken Three Cheese Enchiladas mmmmm!

I have to admit it came out just the way I was anticipating... and if you like Enchiladas I hope it will be just as yummy for you!

right out of the oven!!

the finished product ready for consumption :)

Williams-Sonoma Ingredients:

1 Tbs. Olive Oil

1 yellow onion- diced

Salt/Pepper to taste

1 1/4 lb boneless, skinless chicken breasts, cooked & shredded 

1 3/4 cups red enchilada sauce

9 corn tortillas

3/4 cup shredded mozzarella cheese

3/4 cup shredded white cheddar cheese

3/4 cup yellow cheddar cheese

sliced green onions for garnish

chopped fresh cilantro for garnish

Booty Foodie's Modifications

I only used half an onion and I put more oil so the onion would cook down- I like my onions cooked well. I also bought rotisserie chicken, threw away the skin, and shredded the cooked meat. I have a bigger Le Creuset so I used about double the corn tortillas (just means I had more layers & more leftovers woohoo) . I personally don't think mozzarella cheese sounds good in enchiladas- so I decided to buy a mexican blend and cheddar and just alternate between those. Lastly I omitted the green onions and added olives and sour cream mmm :)

Directions:

Preheat the oven to 350 degrees. In a large saute pan over medium heat warm the olive oil and add the onion. Season with salt and pepper and cook until onion is soft. Remove from heat and add to the chicken. In your dutch oven (or baking dish) spread sauce on the bottom. Arrange 3 tortillas in a single layer on the sauce overlapping them as needed to cover the sauce. This is where you may need to adjust because of the size of your dutch oven or baking dish. Top the tortillas with about a cup of the chicken/onion mixture. Top the chicken with sauce then cheese. This is where I added chopped olives. Repeat with the rest of the ingredients and finish with sauce and cheese on top. Put in oven for 30-45 mins- til heated through and cheese is melted. Top with garnishes of your choice :) This recipe is very basic and there are many changes that could be made. Vegetarians can do a veggie or fish mixture instead of chicken... for those that prefer green enchilada sauce could substitute for the red... avocado slices could be added as a garnish... I could go on forever!!

Serve alone, with rice, or a salad.. nom nom nom!