Enchiladas Perezosa
  • Shredded chicken, 8-10 ounces cooked
  • 1 package corn tortillas (12 Tortillas)
  • 1-19 ounce can ‘Las Palmas’ enchilada sauce (mild)
  • 1-15 ounce can tomato sauce
  • ½ cup cup green salsa (or to taste)
  • 1-16 ounce can refried beans
  • 2 cups Monterey Jack cheese, grated
  • 3-4 ounces of feta, crumbled
  • 2 cups sharp cheddar cheese, grated
Optional garnishes
  • Shredded lettuce
  • Chopped tomatoes
  • Salsa
  • Avocado
  • Sour cream
  1. Spray the bottom of a 13x9 pan with cooking spray. Combine enchilada sauce and tomato sauce in a wide bowl. Cut all but three of the tortillas in half. You will be using 4 tortillas for each layer, dipping each in the sauce as you go. Use a whole tortilla in the middle and the halves to line the outer edges. On top of the first layer of tortillas, spoon on a little extra sauce and evenly spread the refried beans and feta cheese over that. Place another layer of coated tortillas to form the next layer, dipping each into the sauce. Over this layer place the chicken, green salsa, and 1 cup each of cheddar and jack cheese. Then place the last layer of coated tortillas over the chicken cheese layer and spoon more sauce over the top. You should have about 1 cup of sauce left over. Spread remaining grated jack and cheddar cheese over the top. Cover tightly with foil (Tip: Spray the side of the foil that is over the casserole with cooking spray to avoid sticking). Bake in a 350 degree oven for 45 min. Remove the foil and bake an additional 10 minutes. Let it cool for 10 minutes. While the casserole is cooling a bit, heat the left over sauce in a small sauce pan, and pour a small spoonful on each plate. Cut the casserole into squares and plate each piece over the sauce. Garnish with lettuce, salsa, sliced avocado, and sour cream if desired.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/enchiladas-perezosa/