Green Chile Chicken Stacked Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 1/2 lbs fresh anaheim chilies
• 7 -8 ounces tomatillos
• 4 cups chicken broth
• 1 garlic clove, minced
• 2 teaspoons onions, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt (to taste)
• 1/4 teaspoon black pepper (to taste)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 boneless skinless chicken breasts (or thighs)
• 3 tablespoons oil
• 12 corn tortillas
• 6 ounces grated cheese
• hot sauce, your favorite (optional)
• sour cream (optional)
• cilantro (optional)

Recipe

• 1 roast the chilies, turn as needed to color all sides. once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. allow chilies to come to room temperature.
• 2 while the chilies are roasting bring a pot of water to boil. remove the papery husks from the tomatillos. wash well with a little soap and a lot of water to remove any residue. when the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. remove the stems, and if desired the seed pods if they are hard.
• 3 once chilies are room temperature, remove stems, skins and seeds. the skins should just slip off as long as the chilies are still a little warm. do not worry if a few seeds remain.
• 4 place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. using a stick blender, puree this mixture until it is smooth.
• 5 add the oregano, salt and pepper. puree to combine.
• 6 bring sauce to a boil, reduce heat to simmer for 10 minutes.
• 7 grill, broil or boil the chicken.
• 8 combine cornstarch with water and pour into chile sauce, stirring well. return to boil and simmer for 10-15 minutes more. you should have 5 cups or so of sauce.
• 9 pull, chop or shred chicken. set aside.
• 10 soften one tortilla at a time in hot oil. using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
• 11 spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
• 12 place 2 tortillas side by side in casserole.
• 13 ladle a little more sauce over tortillas.
• 14 sprinkle half the shredded chicken over the 4 tortillas.
• 15 sprinkle one third of the cheese over the chicken.
• 16 ladle a little more sauce over tortillas.
• 17 top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
• 18 top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
• 19 bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
• 20 garnish with chopped cilantro and sour cream if desired.