Skip to main content

Stacked Chicken Enchiladas with Salsa Verde and Cheese: by Kimberly

My neighbor made this for Girl's Night In:

Ingredients:
2 poblano chilies (8ounces total)
6 tablespoons vegetable oil, divided
12 5-6 inch diameter corn tortillas
4 cups salsa verde (see recipe)., divided
2 cups shredded roasted chicken, divided
3/4 cups sour cream, stirred to loosen, divded
6 ounces grated cheese
3 tablespoons chopped fresh cilantro

Char chiles directly over gas flame or in broiler until blackened all over. Enclose them in a paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2 inch strips.
Preheat oven to 375. 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. Preheat with remaining tortillas, adding oil to skillet as needed.

Spread 1/2cup salsa over bottom of 8x8x2 inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly and extending about 1.5 inches on each side. Scatter 1 cup chicken over tortillas then half of poblano pepper strips. Spoon 1.5 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 sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.

Bake casserole until bubblingand cheese is lightly browned about 35 minutes. Cut into 6 pieces, divided among plates. Sprinkle with cilantro.

Salsa Verde Recipe:
3 pounds tomatillos, husked and rinsed
2 large jalapeno chilles, stems removed
5 small garlic cloves, peeled
1.5 teaspoons ground cumin
1.5 bunches fresh cilantro, thick bottom stems trimmed
3/4 cup loosely packed fresh italian parsley leaves.
1/3 cup (packed) fresh mint leaves
1.5 tablespoons vegetable oil
1.5 teaspoons salt

Mix first 2 ingredients in large saucepan.
Cover with water. Bring to a boil. Reduce heat: simmer until soft, about 15 minutes. Remove from heat, let stand 15 minutes. Drain.
Coursely chop tomatillo mixture, garlic and cumin in processor using on/off turns. Add next 3 ingredients. Blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

ENJOY - and please excuse any typos!
Labels:

Comments

Post a Comment

Popular posts from this blog

Gooey Cinnamon Rolls By: Donna

This is actually Lindsey...but my mom(Donna) is the one who first made this recipe.  She made these on Christmas morning and brought them to each of our houses(my siblings and me) for breakfast.  They are sooooo yummy!! I am actually going to make them to bring to church in the morning.   2 Cans cresent rolls 1 bag large marshmellows 1 stick butter 1 Tbl. spoon cinnamon 1/2 Cup Sugar Icing Powdered Sugar  Vanilla Melted butter Milk Pull apart cresent rolls and lay flat.   Melt butter Mix cinnamon and sugar in a bowl(you need to taste this...you might need to add to it) Roll one marshmellow in butter THEN in cinnamon sugar mixture. Place marshmellow on the skinny end of the dough.   Roll cresent roll around marshmellow.   Pinch dough ends together. Bake according to directions on cresent roll can. Icing Unfortunately, I do not have exact measurements for this icing.  Start by melting about a tablespoon of butter.  Then add a little bit of vanilla to the butter.  Add powdered sugar to th...
Post a Comment
Read more

Candy Cane Biscotti

I made this recipe for my boys teachers at school. It makes such a cute gift and yummy as well. Try it!! -adapted "stolen" from Annie's Eats Candy Cane Biscotti Ingredients: 2½ cups all-purpose flour 1½ tsp. baking powder ¼ tsp. salt 8 tbsp. unsalted butter, at room temperature ½ cup sugar 3 large eggs 2/3 cup finely chopped peppermint candies, plus extra for garnish 14 oz. white chocolate Directions: Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicon baking mat. In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes. Beat in the eggs one a time, mixing well after each addition. Add in the dry ingredients and mix on low speed just until incorporated. Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly...
Post a Comment
Read more

Chicken Casserole By: Lindsey

This recipe is so common I am not even sure if I should post it. However, if you do not have a recipe for this or have never had it you have GOT to try it. Such a Southern recipe. Grew up having it and everyone in college made it. Ha! 3 sleeves Ritz Crackers 4 or 5 boneless chicken breast 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz sour cream 1 stick butter Melt 1/2 stick butter in 9x13 dish. Crush 1 1/2 sleeves of crackers and pour into butter. Stir and spread over bottom of dish. Shred COOKED chicken(boil it to cook it) and layer over crackers. Mix sour cream and both soups together and pour over chicken. Melt 1/2 stick of butter in a mixing bowl. Crush remaining crackers and add to butter. Stir until mixed well then add to top of casserole. Bake at 350 for 45 minutes or until golden brown.
Post a Comment
Read more