1/1 Photo of Green Chile Chicken Stacked Enchiladas
1 hr 20 mins
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.
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Units: US | Metric
- 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)
- 1Roast 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.
- 2While 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.
- 3Once 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.
- 4Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
- 5Add the oregano, salt and pepper. Puree to combine.
- 6Bring sauce to a boil, reduce heat to simmer for 10 minutes.
- 7Grill, broil or boil the chicken.
- 8Combine 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.
- 9Pull, chop or shred chicken. Set aside.
- 10Soften 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.
- 11Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
- 12Place 2 tortillas side by side in casserole.
- 13Ladle a little more sauce over tortillas.
- 14Sprinkle half the shredded chicken over the 4 tortillas.
- 15Sprinkle one third of the cheese over the chicken.
- 16Ladle a little more sauce over tortillas.
- 17Top 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.
- 18Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
- 19Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
- 20Garnish with chopped cilantro and sour cream if desired.
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Nutritional Facts for Green Chile Chicken Stacked Enchiladas
Serving Size: 1 (662 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 593.3
- Calories from Fat 230
- Total Fat 25.6 g
- Saturated Fat 8.8 g
- Cholesterol 61.4 mg
- Sodium 1475.9 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 8.2 g
- Sugars 12.0 g
- Protein 34.9 g