Sublime Stacked Chicken Enchiladas
- Ready In:
- 55mins
- Ingredients:
- 21
- Yields:
-
2 enchaladas, three servings each
- Serves:
- 5
ingredients
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 (28 ounce) can red chili sauce, divided
- 1⁄2 cup pine nuts
- 1⁄4 cup golden raisin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground allspice
- 1 tablespoon finely chopped canned chipotle chile in adobo, plus
- 2 teaspoons adobo sauce (see Notes)
- 1 tablespoon tomato paste
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon white wine vinegar
- 3 3⁄4 cups shredded chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
- 12 corn tortillas (6 in. wide, see Notes)
- 3 cups coarsely shredded monterey jack cheese
- 2 radishes, halved and thinly sliced
- 3 tablespoons fresh lime juice
- 1⁄4 cup extra virgin olive oil
- 5 -6 cups very thinly sliced green cabbage (see Notes)
- 1⁄4 cup coarsely chopped fresh cilantro
- salt & freshly ground black pepper
directions
- Preheat oven to 375°F
- In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.
- Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan.
- To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.
- Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes.
- Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.
- Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste.
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RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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