Stacked Chicken Enchiladas

Name: Stacked Chicken Enchiladas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp firmly packed light brown sugar; 887 milliliters shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken); 794 grams can red chile sauce, divided; 1 Tbsp finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce (see Notes); 0 teaspoons cinnamon; 12 corn tortillas (6 in. wide; see Notes); 59 milliliters coarsely chopped fresh cilantro; 59 milliliters golden raisins; 1 liters very thinly sliced green cabbage (see Notes); 0 teaspoons ground allspice; 710 milliliters coarsely shredded jack cheese; 3 Tbsps fresh lime juice; 59 milliliters extra-virgin olive oil; 1 Tbsp olive oil; 237 milliliters chopped onion; 118 milliliters pine nuts; 2 radishes, halved and thinly sliced; 4 servings Salt and freshly ground black pepper; 1 Tbsp tomato paste; 1 Tbsp white wine vinegar

The recipe Stacked Chicken Enchiladas could satisfy your Mexican craving in roughly 1 hour. This recipe serves 4. This main course has 1294 calories, 49g of protein, and 73g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up firmly brown sugar, cabbage, chile sauce, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

Preheat oven to 37

Equipment you will use

Oven

In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar.

Ingredients you will need

Chipotle Chiles

Tomato Paste

Adobo Sauce

Brown Sugar

Pine Nuts

Red Chili Pepper

Allspice

Cinnamon

Raisins

Vinegar

Sauce

Add chicken, then bring mixture to a boil, stirring.

Ingredients you will need

Whole Chicken

Remove from heat.

Pour remaining red chile sauce into a pie pan.

Ingredients you will need

Red Chili Pepper

Sauce

Equipment you will use

Pie Form

To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat.

Ingredients you will need

Tortilla

Chili Pepper

Dip

Equipment you will use

Pie Form

Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate.

Ingredients you will need

Tortilla

Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Dip

Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Lime Juice

Cilantro

Radish

Cabbage

Chili Pepper

Sauce

Equipment you will use

Microwave

Pie Form

Bowl

Oven

Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste.

Ingredients you will need

Chili Pepper

Sauce

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.