cooked: Stacked Chicken Enchiladas

Last night, I made the first of the week’s meals that I wrote about earlier this morning.  These stacked chicken enchiladas were fairly easy to make, and delicious enough that I’m already looking forward to leftovers tonight.

Stacked Chicken Enchiladas (recipe adapted via Bon Appetit)

Ingredients

  • 2 poblano chiles (8 ounces total)
  • Light butter to spread on tortillas before cooking
  • 12 (5- to 6-inch-diameter) corn tortillas
  • 4 cups salsa verde (I used only 2 cups of store bought salsa verde)
  • 2 cups shredded roasted chicken, divided
  • 3/4 cup sour cream, stirred to loosen, divided
  • 6 ounces grated Monterrey Jack
  • Handful chopped fresh cilantro

Preparation

  • Cook poblanos directly over gas flame, or in broiler until black allover.  Wrap in plastic wrap, set aside for 10 minutes. Peel and seed, then cut into 2×1/2-inch strips.
  • Preheat oven to 375°F. Heat medium skillet over medium heat. Lightly butter each side of tortilla, place in skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels. Repeat with remaining tortillas.

  • 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. 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. Sprinkle with cheese.  Next time, I will mix the salsa verde and the sour cream together before layering – I think this would help distribute the flavor more evenly throughout.
  • Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces, serve + enjoy.
Hope you have something yummy in-store for your next meal!
xoxo, jill.
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1 Response to “cooked: Stacked Chicken Enchiladas”


  1. 1 Jenny March 22, 2010 at 1:01 pm

    Yum! I’m adding this recipe to my list!


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