From the Kitchen: Stacked Chicken Enchiladas

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September 1, 2012
An enchilada filled with chicken and topped with a dollop of sour cream, on a bed of fresh arugula.

A chicken enchilada with all the fixings.


  • 2 poblano chiles (18 oz. total)
  • 6 Tbsp. vegetable oil
  • 12 five to six inch corn tortillas
  • 4 cups salsa verde
  • 2 cups shredded roasted chicken
  • 3/4 cup sour cream, stirred to loosen
  • 6 oz. grated Emmenthal, Muenster or Mexican Chihuahua cheese (about 1.5 cups packed)
  • 3 Tbsp. fresh cilantro, chopped


Char chiles directly over gas flame (or in broiler until blackened). Enclose in paper bag, let stand for 10 minutes. Peel and remove the seeds, then cut into 2 x 1/2 inch strips.

Preheat oven to 375˚ F. Heat 2 Tbsp of oil in medium skillet over medium heat and cook both sides of the tortillas until softened. Drain on paper towels.

Spread 1/2 cup salsa over bottom of 8×12 inch glass baking dish. Arrange 4 tortillas over salsa completely covering dish bottom. Tortillas should overlap on the bottom and extend up the sides of the dish approximately 1 1/2 inches. Layer 1 cup of chicken and half of the poblano chiles on top spreading evenly. Spoon 1 cup sour cream over in small dollops. Cover with 4 tortillas. Layer the rest of the chicken, poblano chiles, 1 cup of salsa and 1/4 cup of sour cream and sprinkle with cheese.

Bake casserole until bubbling and the cheese is slightly browned (35 minutes). Sprinkle with fresh cilantro if desired.

Serves 4.

This recipe appears courtesy of Amanda Moran and Stevensclan