Green Chile Chicken Enchilada Stack
"Plan ahead as this recipe calls for already cooked chicken (here's a great method for quickly cooking delicious, tender chicken for recipes like this). The serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers. If you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan...."
INGREDIENTS
•
2 tablespoons butter
•
1/2 cup chopped onion (about 1/2 medium onion)
•
2 tablespoons flour
•
1/3 cup chicken broth
•
1/4 cup milk
•
1/4 teaspoon salt
•
1/4 teaspoon pepper
•
1 can (7 ounces) green chile enchilada sauce (homemade recipe here)
•
½ cup sour cream , light or regular
•
5 white or whole wheat 9- or 10-inch tortillas
•
2-3 cups cooked, shredded chicken
•
4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
•
4 ounces Monterey Jack cheese, shredded (about 1 cup)
•
Chopped tomatoes
•
Diced avocados
•
Chopped cilantro
•
Lime wedges
Comments & Reviews
Just A Pinch Sweepstakes