Stacking enchiladas is nothing new! These ones are inspired by Sonora-style enchiladas which are layered instead of rolled. This makes it so much easier to plate when serving a lot of people! This a delicious, and easy way to add enchiladas to your menu.
Chicken Enchilada Stacks
-10 to 12 corn tortillas
-3 chicken breasts, cooked and shredded
-2 ancho chiles
-2 garlic cloves
-½ tsp oregano
-¼ tsp ground cumin
-1 cup of water or stock *more if needed
-salt and pepper to taste
-1 tbsp vegetable oil
-2 cups feta cheese, crumbled
-½ white onion, finely diced
-1 tsp oregano
-Creme fraiche, to taste
-vegetable oil, the necessary
1 Clean the guajillo and ancho chiles by removing the stem and seeds. Rinse away any dirt. Place them in a medium pot, cover them with enough water and bring to a boil for 5 minutes. Turn off the heat and leave them to rest and cool down for at least 15 minutes. Drain and dispose of the water.
2 Add the softened chiles to a blender with the garlic cloves, oregano, cumin and stock or water. Blend until smooth.
3 In a bowl, mix the diced onions with the oregano and reserve.
4 In a saucepan, add about a tablespoon of oil and bring up the heat to medium-high. Once hot, pour the sauce over and bring it up to a boil. Once boiling, lower the heat to a minimum and cook for 20 minutes. Keep warm until serving.
5 Add enough oil to cover the bottom of a frying pan and bring up the heat to medium-high. Once the oil is hot, lightly fry the corn tortillas on each side for about a minute. You want the tortillas to just start to get golden brown and pliable. Remove and place the corn tortillas on a paper towel-lined plate to drain any excess oil. Continue until all the tortillas have been lightly fried.
6 To make the enchilada stacks, place one tortilla on a plate and add enough sauce to cover it. Add chicken, crumbled cheese and onions before placing a new tortilla on top. Repeat with sauce, chicken, cheese and onions until you layer at least 3 tortillas on top of each other.
7 Finish each stack with plenty of sauce and top with shredded lettuce or cabbage. Sprinkle more cheese and onions and drizzle with creme fraiche on top.
Notes
- This is a slight twist to our Enchiladas Mineras recipe. The sauce is basically the same but we are adding chicken and presenting them in truly Sonoran style by stacking the tortillas on top of each other instead of rolling them.
- Stacking the enchiladas like this makes it so much easier to plate several at a time.
- We made our own tortillas and instead of warm water, we used the chicken stock left from cooking our chicken breasts. This makes even tastier tortillas and is perfect for a recipe like this! Highly recommended hack!
If you want more recipes for enchiladas, make sure to check our Enchiladas Mineras, our Entomatadas (enchiladas with tomato sauce), or our Best Enchiladas Rojas to name just a few.
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