Stacked Chicken Enchiladas with Salsa Verde and Cheese Recipe | Epicurious

Name: Stacked Chicken Enchiladas with Salsa Verde and Cheese Recipe | Epicurious
Ingredients: 2 poblano chiles* (8 ounces total); 6 tablespoons vegetable oil, divided; 12 (5- to 6-inch-diameter) corn tortillas; 4 cups salsa verde , divided; 2 cups shredded roasted chicken, divided; 3/4 cup sour cream, stirred to loosen, divided; 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed); 3 tablespoons chopped fresh cilantro; Pickled red onions; *Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.

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These easy enchiladas have a bright, lively flavor thanks to lots of tomatillos, fresh herbs, and two kinds of chiles.

Keywords

enchilada
mexican
poblano chile
chicken
sour cream
cheese
cilantro
main
dinner
gluten free
nut free
easy
weeknight meals
oven bake
bon appétit

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Ingredients

2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde , divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.