Stacked Chicken Enchiladas with Salsa Verde and Cheese

Ingredients

• 12 6-inch corn tortillas (-diameter)
• 3 tablespoons cilantro leaves fresh chopped
• 1.5 cups mexican chihuahua cheese packed grated
• 6 servings pickled onions red
• 2  poblano chiles (8 ounces total)
• 2 cups roasted chicken shredded divided
• 4 cups salsa verde divided
• 0.8 cup cup heavy whipping cream sour divided
• 6 tablespoons vegetable oil divided

Equipment

• frying pan
• paper towels
• oven
• broiler
• tongs
• glass baking pan

Directions

1. Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
2. Preheat oven to 375°F.
3. Heat 2 tablespoons oil in medium skillet over medium heat.
4. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs.
5. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
6. Spread 1/2 cup 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 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly.
7. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream.
8. Sprinkle with cheese.
9. Bake casserole until bubbling and cheese is lightly browned, about 35 minutes.
10. Cut into 6 pieces; divide among plates.
11. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.