Stacked Chicken Enchiladas

Stacked Chicken Enchiladas
Photo by Leo Gong

Ingredients

  • 1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce (see Notes)
  • 12 corn tortillas (6 in. wide; see Notes)
  • 3 tablespoons fresh lime juice
  • 3 ¾ cups shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
  • 1 tablespoon olive oil
  • 1 tablespoon firmly packed light brown sugar
  • 3 cups coarsely shredded jack cheese
  • + 13 more ingredients
    • 2 radishes, halved and thinly sliced
    • 1 tablespoon white wine vinegar
    • 1 tablespoon tomato paste
    • 5 to 6 cups very thinly sliced green cabbage (see Notes)
    • ¼ cup coarsely chopped fresh cilantro
    • ¼ cup extra-virgin olive oil
    • ½ cup pine nuts
    • Salt and freshly ground black pepper
    • ¼ teaspoon ground allspice
    • ¼ cup golden raisins
    • 1 can (28 oz.) red chile sauce, divided
    • 1 cup chopped onion
    • ¼ teaspoon cinnamon

1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes. 2. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Ad...

View full recipe at My Recipes

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