Stacked Chicken Enchiladas with Salsa Verde and Cheese

Ingredients

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

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