This recipe, adapted from Robb Walsh’s The Tex-Mex Cookbook, is one that I have done many times over the years.  I was surprised to see that I had not yet posted it on the blog.  Normally, I would make it with Stewed Chicken Breast , but I have also successfully made it with leftover Thanksgiving turkey breast chopped into small pieces. 

I like making stacked enchiladas since they are a bit easier than rolled enchiladas and I have a set of single-serving baking dishes to use.

This recipe will take about an hour and will make 4 servings.

Green Chile Tomatillo Sauce

4 cups chicken broth

2 cups chopped roasted green chiles

5 tomatillos, halved

2 tsp. finely chopped onions

1 tsp. oregano (preferably Mexican)

1 clove garlic, finely chopped

½ tsp. salt

¼ tsp. freshly ground black pepper

2 tsp. cornstarch dissolved in 2 Tbs. of water

The enchiladas

3 Tbs. vegetable oil

12 corn tortillas

Green Chile Tomatillo Sauce

2 cups Stewed Chicken Breast

2 cups shredded Monterrey Jack cheese

Start by making the green chile tomatillo sauce.  Put in a large saucepan all of the sauce ingredients except for the cornstarch.  Bring to a boil and reduce to a simmer.  Cook until the tomatillos are soft, about 10 minutes.  Stir in the cornstarch and cook another 5-10 minutes until the sauce thickens.  Puree the sauce in a blender or food processor.  Check for seasoning.

Preheat the oven to 450 degrees.

While the tomatillo sauce is cooking, heat the oil in a large skillet over medium-high heat.  When fully hot, cook each of the tortillas in the  hot oil a minute or two on each side until lightly browned.  Since the tortillas will be used flat, it does not matter if they get stiff during the cooking.  Drain the tortillas on paper towels.

Set out 4 small baking dishes big enough to hold the enchiladas.  Spoon some of the chile sauce in each dish.  In each dish put sequentially a tortilla, half of the chicken, a third of the cheese, more sauce, a second tortilla, the remaining half of the chicken, a third of the cheese, more sauce, the third tortilla, the last of the chile sauce, and the last of the cheese.

Bake for 10 minutes until the sauce bubbles and the cheese melts.  Serve immediately.