Stacked Green Chile & Grilled Chicken Enchiladas

Stacked Green Chile & Grilled Chicken Enchiladas
Photo by Scott Phillips


  • 6 oz. grated Monterey Jack cheese (2 lightly packed cups)
  • Chopped fresh cilantro for garnish (optional)
  • 2 boneless, skinless chicken breast halves
  • 12 small (5-½- to 6-inch) corn tortillas
  • Green Chile Sauce, heated
  • 3 Tbs. olive oil; more as needed
  • Kosher salt and freshly ground black pepper

Heat a gas grill to medium high or build a medium-hot charcoal fire. Coat the chicken with olive oil and season generously with salt and pepper. Grill the chicken breasts until just cooked through, 4 to 5 min. per side. When cool enough to handle, slice into thin strips. Heat the oven to 450°F. I...

View full recipe at Fine Cooking


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