Stacked Green Chile Chicken Enchiladas
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- 3 Tbsp
- vegetable oil
- corn tortillas
- chile macho (green chili sauce)
- 2 c
- stewed chicken filling
- 2 c
- shredded monterey jack cheese
- salt to taste
1Preheat oven to 450. Heat oil in small skillet over medium-high heat for 3 minutes. Using tongs, place tortilla in hot oil for 30 seconds or until soft and lightly browned. Place on absorbent paper and allow to cool before handling.
2Ladle a thin layer of sauce into a baking dish large enough to accommodate 4 stacks of tortillas. Place 4 tortillas in dish and ladle more sauce over each. Divide half the chicken filling among the first layer of 4 enchiladas and top with sauce and cheese.
Add another layer of tortillas and top with the rest of the chicken, then more sauce and cheese. Finish with a third tortilla layer and sprinkle with some sauce and the rest of the cheese. Salt to taste.
3Bake for 10 minutes or until the sauce bubbles and the cheese melts. Place each stack on a plate and divide the remaining sauce among the plates. Serve immediately.