Name: Stacked Chicken Enchiladas with Salsa Verde and Cheese
Yield: 6 Servings
Ingredients: 2 poblano chiles (8 ounces total); 6 tablespoons vegetable oil, divided; 12 (5- to 6-inch-diameter) corn tortillas; 4 cups salsa verde, divided; 2 cups shredded roasted chicken, divided; 3/4 cup sour cream, stirred to loosen, divided; 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed); 3 tablespoons chopped fresh cilantro; Pickled red onions

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