Best Stacked Green Chile Chicken Enchiladas Recipes

GREEN CHILE CHICKEN STACKED ENCHILADAS

Steps:

• Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature.
• While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard.
• Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain.
• Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
• Add the oregano, salt and pepper. Puree to combine.
• Bring sauce to a boil, reduce heat to simmer for 10 minutes.
• Grill, broil or boil the chicken.
• Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce.
• Pull, chop or shred chicken. Set aside.
• Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
• Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
• Place 2 tortillas side by side in casserole.
• Ladle a little more sauce over tortillas.
• Sprinkle half the shredded chicken over the 4 tortillas.
• Sprinkle one third of the cheese over the chicken.
• Ladle a little more sauce over tortillas.
• Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
• Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
• Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
• Garnish with chopped cilantro and sour cream if desired.

STACKED GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 450. Heat oil in small skillet over medium-high heat for 3 minutes. Using tongs, place tortilla in hot oil for 30 seconds or until soft and lightly browned. Place on absorbent paper and allow to cool before handling.
• Ladle a thin layer of sauce into a baking dish large enough to accommodate 4 stacks of tortillas. Place 4 tortillas in dish and ladle more sauce over each. Divide half the chicken filling among the first layer of 4 enchiladas and top with sauce and cheese. Add another layer of tortillas and top with the rest of the chicken, then more sauce and cheese. Finish with a third tortilla layer and sprinkle with some sauce and the rest of the cheese. Salt to taste.
• Bake for 10 minutes or until the sauce bubbles and the cheese melts. Place each stack on a plate and divide the remaining sauce among the plates. Serve immediately.