Stacked Chicken Enchiladas with Salsa Verde and Cheese
Stacked Chicken Enchiladas with Salsa Verde and Cheese is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Char chiles directly over gas flame or in broiler until blackened all over.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionChar 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.