Thursday, March 17, 2016

Green Chile Chicken Enchilada Stack

This is a fun, easy, and delicious take on rolled enchiladas.  Stack 'em instead!  Cut it into pie-shaped slices, serve it with your favorite Tex-Mex side dish.  A delicious and great weeknight dinner.

It calls for cooked chicken so either use a rotisserie chicken or any leftover chicken you might have.  Also, the original recipe calls to use a springform pan, but you can also use a 9" cake pan.


2 Tbsp butter
1/2 cup chopped onion (about 1/2 medium onion)
2 Tbsp flour
1/3 cup chicken broth
1/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 can (about 7 oz) green chile enchilada sauce
1/2 cup sour cream, regular or reduced-fat

For Stack:
5 (9" or 10") tortillas
2-3 cups cooked, shredded chicken
4 oz (about 1 cup) shredded Cheddar cheese
4 oz (about 1 cup) shredded Mexican blend or Monterey Jack 

For Serving:
chopped tomatoes
diced avocados
chopped cilantro
lime wedges

Preheat oven to 400F.

For the sauce, in a large nonstick skillet, melt the butter over medium heat.  Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.  Sprinkle the flour over the onions and stir well.  Cook for 1 minute, stirring.

Slowly whisk in the chicken broth and milk.  As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth (except for the pieces of onion).  Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes.  Remove the skillet from the heat and stir in the enchilada sauce, sour cream, S&P.

To assemble, lightly grease a 9" or 10" springform pan (depending on the size of the tortillas).  Here's how it will be assembled: one tortilla, sauce, chicken, cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese (basically, it's five layers of nearly the same thing except the final layer doesn't get any chicken).

Baked uncovered 20-25 minutes.

Let the enchilada stack rest 10 minutes before serving.  Blot any cheese grease up with a paper towel.  Cut into pie-shaped wedges to serve.  Garnish with tomatoes, avocados, cilantro, and/or lime wedges, if desired.

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