Stacked Chicken Enchiladas with Salsa Verde and Cheese
(makes 6 servings, unless you're really hungry, in which case I count it as 4 servings...)What you’ll need:
2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch diameter) corn tortillas [I used white corn]
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
¾ cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Meunster, or Mexican Chihuahua cheese (about 1 ½ cups packed)
3 tablespoons chopped fresh cilantro
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 2 x ½ 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 ½ cup salsa over bottom of 8 x 8 x 2 inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 ½ inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 ½ cups salsa over, spreading evenly. Spoon ¼ 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 14/ cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining ¼ 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. [I also added a few fresh green onions to the top for a little added flavor.]
