Green Chile Chicken Stacked Enchiladas |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 2 |
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An easy delicious enchilada dish. My friend Scott gave me this recipe, and it is great! Yellow corn tortillas are the best choice, white corn are too fragile. I have kept the oil for softening the tortillas in this recipe. Personally, I heat mine on a well seasoned cast iron griddle until pliable to reduce fat. I have used Cheddar and a Mexican blend of grated cheeses. It is your choice what cheese to use. I have also used Mexican crema instead of sour cream as a garnish. The prep time is an estimate, as I made the sauce the day before I assembled the stacked enchiladas. Ingredients:
1 1/2 lbs fresh anaheim chilies |
7 -8 ounces tomatillos |
4 cups chicken broth |
1 garlic clove, minced |
2 teaspoons onions, minced |
1 teaspoon dried oregano |
1/2 teaspoon kosher salt (to taste) |
1/4 teaspoon black pepper (to taste) |
2 tablespoons cornstarch |
2 tablespoons water |
2 boneless skinless chicken breasts (or thighs) |
3 tablespoons oil |
12 corn tortillas |
6 ounces grated cheese |
hot sauce, your favorite (optional) |
sour cream (optional) |
cilantro (optional) |
Directions:
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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