This last week I had some great finds including zucchini, four varieties of lettuce, peas, raspberries and even some fresh corn tortillas. That meant Enchiladas! This is a recipe I haven't tried before adapted from bon appetit. I love their recipes and would definitely try this one again. I did not make the roasted chicken or salsa verde which made it pretty simple and quick to assemble.
Stacked Chicken Enchiladas with Salsa Verde and Cheese
2 poblano chiles
6 T vegetable oil
12 corn tortillas
4 cups salsa verde
2 cups shredded roasted chicken. ( I used the rotisserie chicken from Target)
3/4 sour cream
1 1/2 cups shredded cheese (mexican blend or other variety)
Fresh Cilantro
Char chiles on grill or under broiler until blackened all over. Place in a paper bag and let sit for 10 minutes. Peel and remove seeds and then cut into thin strips.
Preheat oven to 375 degrees. Heat 2 T oil in skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side. Drain on paper towels. Repeat with remaining tortillas, adding additional oil as needed.
Spread 1/2 cup salsa over bottom of 8 inch casserole dish. Arrange four tortillas over salsa, covering bottom of dish completely and extending up the side of the dish about 1 1/2 inches. Scatter 1 cup of chicken and 1/2 the poblano strips over the tortillas. Spoon 1 1/2 cups salsa over the top. Spoon 1/4 cup of sour cream in dollops over the top. Cover with four tortillas, overlapping slightly. Layer with remaining chicken, poblano chiles, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining four tortillas then 1 cup salsa and 1/4 cup sour cream Sprinkle with cheese
Bake about 35 minutes until bubbling and cheese is lightly browned. Sprinkle with cilantro and serve.
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