How to Make Stacked Green Chile Chicken Enchiladas
- Preheat 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.
- Ladle 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.
- Bake 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.