Green Chile Chicken Stacked Enchiladas Recipe

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Green Chile Chicken Stacked Enchiladas
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  1. 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.
  2. 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.
  3. 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.
  4. Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
  5. Add the oregano, salt and pepper. Puree to combine.
  6. Bring sauce to a boil, reduce heat to simmer for 10 minutes.
  7. Grill, broil or boil the chicken.
  8. 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.
  9. Pull, chop or shred chicken. Set aside.
  10. 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.
  11. Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
  12. Place 2 tortillas side by side in casserole.
  13. Ladle a little more sauce over tortillas.
  14. Sprinkle half the shredded chicken over the 4 tortillas.
  15. Sprinkle one third of the cheese over the chicken.
  16. Ladle a little more sauce over tortillas.
  17. 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.
  18. Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
  19. Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
  20. Garnish with chopped cilantro and sour cream if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1199.9 Kcal (5024 kJ)
Calories from fat 518.14 Kcal
% Daily Value*
Total Fat 57.57g 89%
Cholesterol 214.08mg 71%
Sodium 4380.34mg 183%
Potassium 1721.83mg 37%
Total Carbs 83.19g 28%
Sugars 6.71g 27%
Dietary Fiber 11.23g 45%
Protein 89.42g 179%
Vitamin C 46.4mg 77%
Iron 3.6mg 20%
Calcium 1119.3mg 112%
Amount Per 100 g
Calories 109.94 Kcal (460 kJ)
Calories from fat 47.47 Kcal
% Daily Value*
Total Fat 5.27g 89%
Cholesterol 19.62mg 71%
Sodium 401.34mg 183%
Potassium 157.76mg 37%
Total Carbs 7.62g 28%
Sugars 0.62g 27%
Dietary Fiber 1.03g 45%
Protein 8.19g 179%
Vitamin C 4.2mg 77%
Iron 0.3mg 20%
Calcium 102.6mg 112%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28
  • 31

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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