Green Chile Chicken Enchilada Stack

Green Chile Chicken Enchilada Stack puts butter, chopped onion and flour at the center of a chicken recipe and finishes in about 50 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 50 minutes
• Prep 20 minutes
• Cook 30 minutes

Ingredients

Sauce

• 2 tablespoons butter
• ½ cup chopped onion , about 1/2 medium onion
• 2 tablespoons flour
• ⅓ cup chicken broth
• ¼ cup milk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 (7-ounce) can green chile enchilada sauce
• ½ cup sour cream , light or regular

For Stacking

• 5 (9 or 10-inch) white or whole wheat tortillas
• 2-3 cups cooked shredded chicken
• 1 cup medium or sharp cheddar cheese , shredded
• 1 cup Monterey Jack cheese , shredded

For Serving

• Chopped tomatoes
• Diced avocados
• Chopped cilantro
• Lime wedges

Instructions

1. Preheat the oven to 400 degrees F.
2. For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
3. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
4. To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
5. Bake uncovered for 20-25 minutes.
6. Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.

Give it a minute off the heat, then serve it while it is still hot.