Stacked Chicken Enchiladas

By Sunset
1 fave
More from this source


Add a comment


1 cup chopped onion

1 tablespoon olive oil

1 can (28 oz.) red chile sauce, divided

1/2 cup pine nuts

1/4 cup golden raisins

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce (see Notes)

1 tablespoon tomato paste

1 tablespoon firmly packed light brown sugar

1 tablespoon white wine vinegar

3 3/4 cups shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)

12 corn tortillas (6 in. wide; see Notes)

3 cups coarsely shredded jack cheese

2 radishes, halved and thinly sliced

3 tablespoons fresh lime juice

1/4 cup extra-virgin olive oil

5 to 6 cups very thinly sliced green cabbage (see Notes)

1/4 cup coarsely chopped fresh cilantro

Salt and freshly ground black pepper

You might also like

Roasted Vegetable & Chicken Stacked Enchiladas
The Naptime Chef
Stacked Chicken Enchiladas
Framed Cooks
Stacked Chicken Enchiladas With Salsa Verde And...
Stacked Green Chile & Grilled Chicken Enchiladas
Fine Cooking
Simply Perfect Chicken Enchiladas
Cheeky Kitchen
Chicken Enchiladas With Tamra’s Ranchero Sauce
The Naptime Chef
Mom's Chicken Enchiladas
Simply Recipes
White Chicken Enchiladas
The Pioneer Woman
Chicken Enchilada Nacho Bowls
Chicken Enchiladas
The Pioneer Woman