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Stacked Green Chili Chicken Enchiladas

Ingredients

  • 1 1/2 lbs. fresh Anaheim chiles
  • 7-8 oz. tomatillos about 4-5 medium
  • 4 c. chicken broth
  • 1 clove garlic minced
  • 1/4 c.  onion minced
  • 1 tsp. dried oregano
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. cornstarch dissolve in 2 Tbsp. water, for thickening
  • hot sauce optional
  • 2 boneless chicken breast I used thighs
  • 3 Tbsp. olive oil
  • 12 small corn tortillas
  • 6 oz. grated Monterey Jack I did a blend of pepper jack and cheddar
  • cilantro
  • sour cream for garnish
  • chopped tomato for garnish
  • guacamole for garnish

Instructions

  1. Coat each chile with a little oil. Lay the oiled chiles on the grill or baking sheet (line pan with foil for easy clean-up). Place on the grill or broil close to the heating element, turning the chiles until they are charred evenly. Put the charred peppers in a paper bad and fold to close. Let steam in the bag for about 10-5 minutes. Remove from bag and pull out the stem and the seed core. Open the chile and remove the seeds. Turn the chili skin side up and using a paring knife, scrape away the skin. Chop the peppers and set aside.
  2. Green Chile Sauce
  3. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. Drain and puree in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
  4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
  5. Adjust seasonings and add hot sauce if you want a little more heat.
  6. To make the Stacked Green Chile and Grilled Chicken Enchiladas
  7. Grill your chicken on a gas grill or over charcoals. You want to coat the chicken with olive oil and season well with salt and pepper before grilling.
  8. Preheat oven to 450°. Slice or shred your cooled, grilled chicken.  In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Using tongs, put a totilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side. Drain on paper towels. Add oil as needed and continue until all 12 tortillas are done.
  9. In a baking dish large enough to hold four separate stacks of tortillas (or use individual dishes) ladle a thin layer of sauce. Lay four tortillas in the dish (or one in single dish) and ladle another 1/2 cup of sauce over the tortillas. Divide half the chicken among the first layer of tortillas, top with another 1/2 cup of sauce and 1/3 of the grated cheese.
  10. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese. Finish with the third tortilla, topped with the remaining sauce and cheese.
  11. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
  12. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro. Garnish with sour cream, chopped tomatoes and guacamole.