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Chicken Enchiladas with Salsa Verde and Cheese
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Ingredients • 2 poblano chiles (8 ounces total) | |
6 tablespoons | vegetable oil, divided |
• 12 (5- to 6-inch-diameter) corn tortillas | |
4 cups | salsa verde, divided |
2 cups | shredded roasted chicken, divided |
3/4 cup | sour cream, stirred to loosen, divided |
6 ounces | grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed) |
3 tablespoons | chopped fresh cilantro |
• Pickled red onions
Preparation
• Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
• Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
• Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
• Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
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