Green Chile Chicken Stacked Enchiladas

photo by Eilish99

- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
4 stacks
- Serves:
- 4
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
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!