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Chicken Cheese Enchilada Recipe

Chicken cheese enchiladas are probably my favorite Mexican dish there is. There are so many variations of them, but the ones in salsa verde are the best. I love the tang of tomatillo sauce; it balances well with creamy melted cheese. Check out this chicken cheese recipe, and try it tonight – these layered enchiladas will be a hit! Instead of beer or margaritas, try a crisp, buttery chardonnay or a light bodied sauvignon blanc. Trust me on this one, roast the chiles fresh – it makes all the difference!

• 2 poblano chiles
• 6 tablespoons vegetable oil
• 12 corn tortillas
• 4 cups salsa verde , divided
• 2 cups shredded roasted chicken
• 3/4 cup sour cream, stirred to loosen
• 6 ounces grated Mexican Chihuahua cheese (about 1 1/2 cups packed)

Char the chiles then enclose in ziplock bag and let stand 10 minutes. Peel and seed them and cut into strips.
Preheat oven to 375°F. Fry the tortillas one at a time until they are soft, then put on a paper towel to drain.
Spread 1/2 cup salsa over bottom of a glass baking dish. Arrange 4 tortillas over salsa, covering the bottoms and overlapping slightly, they will go up the sides of dish. Scatter some chicken over tortillas, then half of poblano strips then more salsa, spreading evenly. Drop the sour cream in small dollops. Cover with 4 tortillas and layer with remaining 1 cup chicken, chiles, salsa, and sour cream. Cover with remaining 4 tortillas, salsa, and sour cream. Sprinkle with cheese.

Bake the chicken cheese enchiladas until the cheese bubbles and is slightly lightly browned, about 35 minutes. Remove from oven and let cool for a few minutes and then enjoy!