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Stacked Green Chile Chicken Enchiladas

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There’s no reason not to add some hearty Hatch roasted green chiles to this dish. Lay them in strips between the tortillas,  or strap them across the top and slather on some sour cream. Top with a fried egg — or not.

Stacked Green Chile Chicken Enchiladas

Stacked Green Chile Chicken Enchiladas

1/2 cup canola oil
12 corn tortillas
1 (14-ounce) can Hatch Green Chile Enchilada Sauce (or your own favorite)
1 (7 ounce) can Herdez Salsa Verde (with tomatillos)
2 cups cooked, shredded chicken
1/2 cup minced onion
2 tablespoons chopped fresh cilantro
1 teaspoon dried Mexican oregano
Salt, to taste
Pepper, to taste
1 1/2 cups grated cheese; one of, or a mixture of longhorn, yellow or white cheddar, cotija or Monterey Jack
1/2 pint light sour cream, whisked smooth in a bowl

Preheat oven to 350 degrees.

Heat canola oil in a small skillet. Heat the sauces together in a saucepan. (Let them simmer so that they reduce for 5 minutes or so.)

When the canola oil is hot, fry the tortillas so they are pliable, but not crisp. Lift them carefully from the pan and let oil drain off.  Set them on a plate off to the side of the stove (it’s OK to stack them on top of each other).

Prepare the chicken mixture by adding together in a bowl the chicken, onion, cilantro, oregano and salt and pepper to taste. Mix gently but thoroughly. Prepare a baking pan wide enough to hold three stacks of tortillas by brushing it with a little oil.

Dip three of the fried tortillas into the sauce, one by one, turning gently so that they are generously coated with sauce. Lay each one flat on the bottom of the prepared pan. Sprinkle a couple of tablespoons of the chicken filling, then cheese, on each layer. (You will have three layers of chicken and cheese, plus an extra layer of cheese on top, so divide the ingredients carefully.)

When you have repeated the layering of ingredients with sauced tortillas, chicken and cheese, top the final tortilla with a little more sauce, cheese, and a spoonful or two of the sour cream. Put in the oven to bake, about 15 minute or until the cheese is melted and the sauce bubbly hot. Serve each stack on a plate.

Makes 3 generous servings. (For lighter appetites, you can easily cut a stack in  half and split it between two people.)

From Bonnie Walker

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