Stacked Chicken Enchiladas with Salsa Verde and Cheese

Stacked Chicken Enchiladas with Salsa Verde and Cheese
Photo by Brian Leatart

Ingredients

  • 4 cups salsa verde
  • 2 poblano chiles
  • 2 cups roasted chicken
  • ¾ cup sour cream
  • Pickled red onions
  • 12 5- to 6-inch-diameter corn tortillas
  • 3 tablespoons fresh cilantro
  • + 2 more ingredients
    • 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese
    • 6 tablespoons vegetable oil

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 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 ...

View full recipe at Epicurious

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network