Stacked Enchiladas -

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Stacked Enchiladas

These Stacked Enchiladas with a delicious roasted hatch chile sauce are about to become your new dinner obsession! Easy to throw together for a weeknight, these enchiladas are hearty and delicious.

Prep Time20

Active Time20

Total Time40

Course: dinner, Lunch

Cuisine: American

Keyword: stacked chicken enchiladas

Yield: people

Calories: 302kcal

Author: Author: Maddy & JD - Them Bites

Equipment

1 Blender

Materials

For the Hatch Chile Sauce*

8 - 10 fresh hatch chile
1 tsp olive oil
½ tsp salt
½ medium white onion
½ - 2 jalapenos depending on your spice tolerance
3 garlic cloves
½ - 1 cup chicken broth
salt and pepper to taste

Everything Else

12 corn tortillas
2 cups freshly shredded cheese cheddar, pepperjack, oaxaca, etc.
2 cups cooked chicken shredded
1 medium white onion finely chopped
½ cup fresh cilantro chopped
1 small tomato finely diced
hot sauce, pickled jalapeno, sour cream if desired

Instructions

For the Sauce

Preheat your oven to 450℉. Line a sheet pan with foil. Place your hatch chile on top, tossing with the 1 tsp of oil. Sprinkle with salt.
Roast at high heat to char the chile, about 10 minutes, then flip, and roast for another 5 - 10 minutes. Watch carefully, as the timing will depend on your oven.
Once the skill is mostly charred, remove from the oven and place hot chile in a bowl. Cover with plastic wrap and let sit for 15 minutes for skin to loosen.
Once the chile has cooled down, rip the stems out and carefully peel off the charred skin. Add the remaining chile to a blender with onion, garlic, jalapeno, broth (start with ½ cup and add more if needed for a thinner consistency), salt, and pepper. Blend and taste for seasoning. Set aside.

To Assemble

Preheat oven to 350℉.
Heat a cast iron skillet over medium high heat until hot. Place 2 - 3 tortillas down so they don't touch. Heat on one side until softened, about 10 - 15 seconds, then flip and cook another 10 seconds. (You don't want it to get crispy, just to soften). Remove from the pan and repeat until all are warmed.
Let pan cool for a couple of minutes. Turn heat to medium, and dump the enchilada sauce into skillet. When it becomes slightly bubbly, stir and turn heat off.
Using tongs, dunk a tortilla into the sauce, flipping over to coat both sides. Place on a plate (or dish that's safe to put in the oven). Add pieces of chicken and top with cheese. Repeat process two more times, with cheese only going on the top layer. (So use 3 tortillas per enchilada).
Heat in the oven to melt the cheese, about 10 minutes. Carefully remove and top with white onion, cilantro, and other desired toppings.

Video

Notes

*can buy 2 cans of 10 oz enchilada sauce if you don't feel like making homemade

Nutrition