STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE
Provided by Roberto Santibañez
Categories Cheese Chicken Dairy Herb Pepper Vegetable Bake Cinco de Mayo Dinner Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hasan YT
[email protected]These enchiladas were easy to make and so delicious. I will definitely be making them again soon.
Asad Lucky
[email protected]I loved the salsa verde in these enchiladas. It was so flavorful and tangy. The chicken was also cooked perfectly.
Buyinza Fredrick
[email protected]These enchiladas were amazing! The chicken was tender and juicy, the salsa verde was flavorful and tangy, and the cheese was melted and gooey. I will definitely be making these again.
Said Elabsi
[email protected]The enchiladas were good, but I think I would have liked them better if I had used a different salsa. The salsa verde was a bit too tangy for my taste.
Ssebudde Marvinie
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and so delicious. I highly recommend them.
Bubba Whittington
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Anmool Baloch
[email protected]I'm not a big fan of enchiladas, but I tried these and they were actually really good. The salsa verde was especially tasty.
Shahzad Hassan Wattoo
[email protected]I followed the recipe exactly and the enchiladas turned out perfect. They were so easy to make and so delicious.
Iface Dj
[email protected]The salsa verde was a bit too spicy for me, but the rest of the enchiladas were delicious.
Mehria Safa
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Rohan Magar
[email protected]These enchiladas were a hit with my family! The salsa verde was flavorful and tangy, and the cheese was melted and gooey. I will definitely be making these again.