Chicken Enchilada Stack – Whitney Miller

Ingredients

• - CHICKEN ENCHILADA STACK -
• 1 teaspoon extra-virgin olive oil, plus more for greasing
• 1 (2-pound) rotisserie chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 3/4 teaspoon fine sea salt, divided
• 1/8 teaspoon ground cayenne
• 10 cups packed finely chopped turnip greens or kale
• 2 cups chicken stock, divided
• 18 small white corn tortillas
• 1 1/4 cups shredded Colby Jack cheese, divided
• 1 1/4 cups shredded pepper jack cheese, divided
• Southern Verde Sauce (see recipe below)
• 1/4 cup chopped fresh cilantro for garnish
• 1 avocado, pitted and diced for garnish
• - SOUTHERN VERDE SAUCE -
• 1/2 yellow onion, sliced
• 3 cloves garlic, sliced
• 3 medium green tomatoes, sliced
• 1/4 teaspoon fine sea salt
• 1/4 cup unsalted chicken stock
• 1/4 teaspoon ground cumin
• 1 tablespoon fresh cilantro
• 1 tablespoon honey
• 1/2 teaspoon fresh lime juice