Stacked Chicken Enchiladas with Salsa Verde and Cheese

Ingredients for Stacked Chicken Enchiladas with Salsa Verde and Cheese

• 2 poblano chillies* (230g total)

• 90ml de óleo vegetal, dividido

• 12 (5- to 6-inch-diameter) corn tortillas

• 600g salsa verde , divided

• 300g shredded roasted chicken, divided

• 180ml soured cream, stirred to loosen, divided

• 170g grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)

• 3 colheres de sopa de coentro fresco picado

• Pickled red onions

• *Fresh green chillies

• available at some supermarkets and at specialty foods stores and Latin markets.

Char chillies directly over gas flame or in grill until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.

Preheat oven to 191°C. 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. Repeat with remaining tortillas, adding oil to skillet as needed.

Spread 120ml 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 1/2 inches up sides of dish. Scatter 240ml chicken over tortillas, then half of poblano strips. Spoon 350ml salsa over, spreading evenly. Spoon 60ml soured cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 240ml chicken, remaining poblanos, 240ml salsa, and 60ml soured cream. Cover with remaining 4 tortillas, then 240ml salsa, and remaining 60ml soured cream. Sprinkle with cheese.

Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with coriander. Spoon pickled red onions alongside; serve.

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