Stacked Enchiladas

Directions Print

1. Season chicken with Kosher salt & pepper and roast in oven until chicken has reached an internal temperature of 165˚. Shred chicken and set aside.
2. Deep fry tortillas until crisp, about 1 minute, flipping once; drain on a paper towel-lined sheet pan.
3. Sauté garlic, onion, green pepper, and jalapeño until tender. Add shredded chicken and half the elote chorizo chowder and simmer for a few minutes.
4. Place a dollop of crema Mexicana in the middle of a large plate and place 1 fried tortilla on top. Top with chicken mixture and mozzarella cheese. Repeat to build 3 layers. Top final layer with last tortilla, then drizzle with remaining elote chorizo chowder and garnish with cotija cheese and pico de gallo.