I love working in downtown Minneapolis. There are so many fun places to explore and discover. One of my favorite things to do in the summertime is visit the Farmers Market every Thursday. I don't always buy something but I love to walk up and down the street to see what is in season.
This last week I had some great finds including zucchini, four varieties of lettuce, peas, raspberries and even some fresh corn tortillas. That meant Enchiladas! This is a recipe I haven't tried before adapted from bon appetit. I love their recipes and would definitely try this one again. I did not make the roasted chicken or salsa verde which made it pretty simple and quick to assemble.
Stacked Chicken Enchiladas with Salsa Verde and Cheese
2 poblano chiles
6 T vegetable oil
12 corn tortillas
4 cups salsa verde
2 cups shredded roasted chicken. ( I used the rotisserie chicken from Target)
3/4 sour cream
1 1/2 cups shredded cheese (mexican blend or other variety)
Char chiles on grill or under broiler until blackened all over. Place in a paper bag and let sit for 10 minutes. Peel and remove seeds and then cut into thin strips.
Preheat oven to 375 degrees. Heat 2 T oil in skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side. Drain on paper towels. Repeat with remaining tortillas, adding additional oil as needed.
Spread 1/2 cup salsa over bottom of 8 inch casserole dish. Arrange four tortillas over salsa, covering bottom of dish completely and extending up the side of the dish about 1 1/2 inches. Scatter 1 cup of chicken and 1/2 the poblano strips over the tortillas. Spoon 1 1/2 cups salsa over the top. Spoon 1/4 cup of sour cream in dollops over the top. Cover with four tortillas, overlapping slightly. Layer with remaining chicken, poblano chiles, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining four tortillas then 1 cup salsa and 1/4 cup sour cream Sprinkle with cheese
Bake about 35 minutes until bubbling and cheese is lightly browned. Sprinkle with cilantro and serve.