Roasted Poblano and Red Bell Pepper Green Chile Chicken Enchilada Stack

This creamy filling is a good foil for this bold sauce.

1 Poblano pepper

1 Red bell pepper

1 1/2 Cups of shredded rotisserie chicken

2 Tbls of olive oil

1 Tsp cumin- less depending on your taste

1 Clove of minced garlic- I use a rasp to grate mine

Juice and zest of 1/2 a lime


1/4 of a finely chopped onion

1/3 Cup of sour cream

3 Tbls of chopped cilantro

6 Torillas- flour or corn your preference

2 Cups grated monterey jack cheese

Green enchilada sauce- I use Fronterra

Broil your peppers turning until charred on all sides. Place peppers in a bowl and cover with plastic wrap until cool enough to handle. Remove the skin and seeds from the peppers cut into strips and place in a large bowl. Add all of the ingredients through the onion and toss. Stir in sour cream and 2 tbls of the cilantro reserving one for garnish. You will need a baking dish that is large enough for 2 tortillas to fit side by side. Pre heat oven to 450. Spray you dish with cooking spray, pour some enchilada sauce in the bottom of the dish place 2 tortillas in the bottom side by side. Divide your filling in 4 equal parts, add 1/4 to each tortilla sprinkle on some cheese and drizzle on a little sauce and top with another tortilla. Repeat process pour the remaining sauce over the top and cover with cheese. Bake for 25 minutes. If the top torilla starts to look dry spoon some sauce over the top. Let rest 5 to 10 minutes before serving. Garnish with cilantro and a lime wedge.

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