Stacked Chicken Enchiladas with Salsa Verde and Cheese

Name: Stacked Chicken Enchiladas with Salsa Verde and Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 6-inchs (5- to 6-inch-diameter) corn tortillas; 3 Tbsps chopped fresh cilantro; 355 milliliters ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about packed); 6 servings Pickled red onions; 2 poblano chiles* (8 ounces total); 473 milliliters shredded roasted chicken, divided; 946 milliliters salsa verde, divided; 177 milliliters sour cream, stirred to loosen, divided; 6 Tbsps vegetable oil, divided

The recipe Stacked Chicken Enchiladas with Salsa Verde and Cheese could satisfy your Mexican craving in approximately 45 minutes. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 595 calories, 22g of protein, and 38g of fat. This recipe serves 6. It works well as a rather inexpensive main course. It is a good option if you're following a gluten free diet. A mixture of vegetable oil, cream, mexican chihuahua cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.

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Chili Pepper

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Broiler

Preheat oven to 375°F.

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Oven

Heat 2 tablespoons oil in medium skillet over medium heat.

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Cooking Oil

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Frying Pan

Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs.

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Tortilla

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Frying Pan

Tongs

Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.

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Tortilla

Cooking Oil

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Paper Towels

Frying Pan

Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly.

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Sour Cream

Tortilla

Whole Chicken

Poblano Pepper

Spread

Salsa

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Glass Baking Pan

Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream.

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Sour Cream

Tortilla

Poblano Pepper

Whole Chicken

Salsa

Sprinkle with cheese.

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Cheese

Bake casserole until bubbling and cheese is lightly browned, about 35 minutes.

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Cheese

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Oven

Cut into 6 pieces; divide among plates.

Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

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Red Onion

Cilantro

Equipment

Ingredients

Servings:

126-inchs

(5- to 6-inch-diameter) corn tortillas 3Tbsps

chopped fresh cilantro 355milliliters

ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about packed)6servings

Pickled red onions 2

poblano chiles* (8 ounces total)473milliliters

shredded roasted chicken, divided 946milliliters

salsa verde, divided 177milliliters

sour cream, stirred to loosen, divided 6Tbsps

vegetable oil, divided

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.