Stacked Green Chile Chicken Enchiladas

Ingredients:

1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) – roast, peel, remove seeds, chop coarsely.

7-8 ounces Tomatillos (about 4-5 medium – peel, remove stems

4 cups Chicken broth

1 clove Garlic, minced

2 teaspoons yellow onion, minced

1 teaspoon dried oregano

½ tsp Kosher salt (add more to taste)

¼ tsp Black Pepper (add more to taste)

2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)

Hot sauce, your favorite, optional

2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)

3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)

Kosher salt and pepper

12 Small Corn tortillas (5-6 inch)

6 ounces grated Monterey Jack, or other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)

Cilantro for garnish, chopped and sprinkled optional

Instructions:

Roasting Fresh Chiles

Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.

Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.

As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.

Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.

Do not rinse!!!

Green Chile Sauce

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. You can also grill the tomatillos until soft.

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.

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.

Adjust seasonings and add hot sauce if you want a little more heat.

Stacked Green Chile and Grilled Chicken Enchiladas

Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.

Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.

Cool and then slice into thin strips or shred.

In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.

Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).

Drain on paper towels.

Add oil as needed and continue until all 12 tortillas are done.

In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.

Lay four tortillas in the dish and ladle another ½ cup of sauce over the tortillas.

Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.

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.

Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.

To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.

Notes:

Roasting Fresh Chiles: Roasting fresh Anaheim chiles enhances their flavor and gives them a smoky taste, a crucial step in making the green chile sauce for these enchiladas.

Green Chile Sauce: The homemade green chile sauce is the heart of this dish, combining roasted chiles, tomatillos, and aromatic spices to create a flavorful base for the enchiladas.

Grilling Chicken: Grilling the chicken adds depth of flavor and texture to the dish. Season the chicken well and grill until just cooked through, ensuring juicy and tender meat for the enchiladas.

Corn Tortillas: Using small corn tortillas provides an authentic touch to the enchiladas. Softening them in hot oil before assembling ensures they are pliable and won’t break during stacking.

Layering and Stacking: The assembly process involves layering tortillas, chicken, sauce, and cheese to create stacks of deliciousness. This method ensures each bite is filled with flavor and texture.

Cheese Selection: Opt for a cheese that melts well and complements the other ingredients. Monterey Jack, cheddar, pepper jack, or Mexican blend cheese are all excellent choices.

Baking and Serving: Baking the stacked enchiladas allows the flavors to meld together, creating a cohesive and comforting dish. Letting them rest briefly before serving ensures they hold their shape when plated.

Garnish and Presentation: Sprinkling chopped cilantro over the finished stacks adds freshness and color. Consider serving with additional sauce and garnishes like avocado slices or sour cream for extra flavor.

Make-Ahead Option: These enchiladas can be assembled ahead of time, making them a convenient option for entertaining or busy weeknights. Simply refrigerate until ready to bake.

Accompaniments: Pair these enchiladas with traditional side dishes like Mexican rice, black beans, or a crisp salad for a well-rounded meal that’s sure to please. Adjust the heat level by adding hot sauce or jalapeños for those who enjoy extra spice.

Nutrition Information:

Frequently Asked Questions:

Can I use canned or pre-roasted chiles instead of fresh Anaheim chiles for this recipe?

Yes, you can use canned or pre-roasted chiles as a time-saving alternative.

Just make sure they are peeled and seedless.

Is there a substitute for tomatillos in the green chile sauce?

If tomatillos are unavailable, you can use green tomatoes or canned green enchilada sauce as a substitute.

Can I make the green chile sauce ahead of time and refrigerate it?

Yes, you can prepare the green chile sauce in advance and refrigerate it.

Reheat before using in the recipe.

What’s the best way to grill the chicken for the enchiladas?

Grill the chicken until just cooked through, approximately 4-5 minutes per side for boneless chicken breasts, ensuring they are properly seasoned.

Can I use flour tortillas instead of corn tortillas for this recipe?

While corn tortillas are traditional, you can use flour tortillas if you prefer.

Keep in mind that the flavor and texture will be different.

Is there a specific type of cheese recommended, or can I use any melting cheese?

You can use any melting cheese such as Monterey Jack, cheddar, pepper jack, or Mexican blend. Ensure it complements the filling.

Can I assemble the enchiladas ahead of time and bake later?

Yes, you can assemble the enchiladas ahead of time and refrigerate until ready to bake.

Adjust baking time accordingly.

How do I know if the tortillas are ready when dipping them in hot oil?

The tortillas should sizzle immediately when dipped into hot oil.

Cook until soft and lightly browned on each side.

Can I freeze the stacked enchiladas for later consumption?

Yes, you can freeze the assembled enchiladas before baking.

Thaw in the refrigerator before baking as directed.

What can I serve as side dishes with these stacked enchiladas?

Side dishes like Mexican rice, black beans, or a simple avocado salad pair well with these stacked green chile chicken enchiladas.