Green Chile Chicken Stacked Enchiladas

READY IN: 1hr 20mins
SERVES: 4
YIELD: 4 stacks
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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