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Stacked Chicken Enchiladas with Salsa Verde and Cheese

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Stacked Chicken Enchiladas with Salsa Verde and Cheese

Stacked Chicken Enchiladas with Salsa Verde and Cheese

amanda

Equipment

  • - Stand Mixer (for making salsa or dough if desired) - KitchenAid Artisan Series Stand Mixer

  • - Food Processor - Breville BP865XL 12-Cup Digital Blender, Food Processor

  • - Cast Iron Skillet - Staub French Oven (9.7 qt)

  • - Chef's Knife - WÜSTHOF Adagio Fibrox Pro Series Cook's Choice Precision 8"

  • - Cutting Board - KitchenAid 26 Inch Professional Glass Cutting Boards, Two Pack (Grey)

  • - Baking Sheet - Nordic Ware Rimmed Half-Sheet Pan (13x18 inches), Nonstick

  • - Enamel Cookware - Le Creuset Dutch Oven (5.7 qt)

  • - Mixing Bowls - OXO Good Grips Stainless Steel 2 Quart Mini Food Storage Containers with Lids, Set of 4

  • - Silicone Spatula - OXO Bamboo Wooden Spatula, Size Small

  • - Rolling Pin (optional) - KitchenAid Artisan Series Stand Mixer Rolling Pin Accessory Kit

  • - Instant-Read Thermometer - ThermoWorks SmartChef Pro Plus Digital Food & Cocktail Temperature Measurement Tool

Ingredients

  • 2 poblano chiles* (8 ounces total)

  • 6 tablespoons vegetable oil, divided

  • 12 (5- to 6-inch-diameter) corn tortillas

  • 4 cups salsa verde , divided

  • 2 cups shredded roasted chicken, divided

  • 3/4 cup sour cream, stirred to loosen, divided

  • 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)

  • 3 tablespoons chopped fresh cilantro

  • Pickled red onions

  • *Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.

Instructions

1

Instruction 1

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.
2

Instruction 2

Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
3

Instruction 3

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.
4

Instruction 4

Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
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