Chicken: Stacked Green Chile Enchiladas
- 2 boneless, skinless chicken breast halves
- 3 Tbs. olive oil; more as needed
- Kosher salt and freshly ground black pepper
- 12 small (5-1/2- to 6-inch) corn tortillas
- 6 oz. grated Monterey Jack cheese (2 lightly packed cups)
- Chopped fresh cilantro for garnish (optional)
- Green Chile Sauce
- 7 to 8 oz. tomatillos (about 5 medium)
- 1 qt. homemade or low-salt chicken broth
- 1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch chiles), roasted, peeled, and seeded, coarsely chopped
- 2 tsp. minced yellow onion
- 1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)
- 1 clove garlic, minced
- 1/2 tsp. kosher salt; more to taste
- 1/4 tsp. ground white pepper
- 2 Tbs. cornstarch, dissolved in 2 Tbs. water
- Your favorite hot sauce (optional)
Tip: Variation: Use small gratin dishes to make individual servings.
Green Chile Sauce
Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min. Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.
Heat a gas grill to medium high or build a medium-hot charcoal fire. Coat the chicken with olive oil and season generously with salt and pepper. Grill the chicken breasts until just cooked through, 4 to 5 min. per side. When cool enough to handle, slice into thin strips. Heat the oven to 450°F.
In a small skillet, heat the 3 tablespoons oil over medium-high heat until very hot (dip the edge of a tortilla in to check; it should sizzle straight away). Using tongs, set a tortilla in the hot oil and cook until soft and lightly brown on each side, 15 to 20 seconds per side. Transfer to paper towels to cool and drain. If the pan gets dry, add another tablespoon of oil.
In a baking dish large enough to accommodate four separate stacks of tortillas (a 10x15-inch Pyrex dish is good), ladle a thin layer of sauce. Lay four tortillas in the dish and ladle about 1/2 cup of sauce over them. Divide half the chicken among the first layer of tortillas and top with another 1/2 cup of sauce and a third of the cheese. Stack on another four tortillas, and top with the rest of the chicken, then more sauce and another third of the cheese. Finish with a third tortilla layer, and top with the remaining sauce and cheese. Bake until the sauce has thickened somewhat, about 20 min. The edges of the top tortilla in each stack will turn golden, but if they look like they’re drying out too much or burning, occasionally spoon some sauce over them. Let rest for 5 to 10 min. before serving. To serve, transfer each stack with a spatula to a dinner plate. Spoon any sauce left in the baking dish over the stacks and sprinkle with chopped cilantro if you like.
nutrition information (per serving):
Size : based on four servings; Calories (kcal): 605; Fat (g): 30; Fat Calories (kcal): 265; Saturated Fat (g): 11; Protein (g): 36; Monounsaturated Fat (g): 13; Carbohydrates (g): 54; Polyunsaturated Fat (g): 4; Sodium (mg): 790; Cholesterol (mg): 74; Fiber (g): 9;