Stacked Chicken Enchiladas with Salsa Verde and Cheese

Ever have days when you can’t decide what to cook for dinner? That was me last night. I couldn’t decide between easy and fast, or something more involved. I ended up going for something in the middle, but still had to make a grocery store run, which is what made me late. But it was worth it. On the positive, at least the grocery stores are less crowded at 8pm versus right after work.

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And so, when it finally came out of the oven, at 10pm, I immediately wasted no time cutting out a square of this casserole.

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It was delicious! Still tasted like enchiladas, just looked a little, um…blob-like. Oh well, comfort food isn’t about looks so much. Because it was still very hot, it really didn’t hold it’s shape once plated. But it was still very good.

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The results in cutting it the next morning as I packed it for lunch were a little better after having had time to settle and cool overnight.

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I was surprised how similar it looked to this. Mexican flavors, though.

Stacked Chicken Enchiladas with Salsa Verde and Cheese (this recipe from Bon Appetit)


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

Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2×1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

2 responses to “Stacked Chicken Enchiladas with Salsa Verde and Cheese”

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