Chicken Stacked Enchiladas
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4.8
18 reviews
Excellent
Chicken Stacked Enchiladas
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Chicken Stacked Enchiladas Quick and easy stacked chicken enchiladas with salsa verde and Mexican cheeses. Authentic Mexican chicken enchiladas that can be thrown together in a snap! The best stacked chicken enchiladas recipe.
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Ingredients
- 12-14 corn tortillas (cut into half)
- neutral cooking oil for heating and softening tortillas, generic cooking oil
- 2 cups salsa verde I buy the refrigerated kind in the grocery store, roasted
- 4 cups chicken I prefer to use rotisserie chicken, shredded
- 3-4 cups Monterey jack cheese or Mexican Cheese Blend, or pepper jack cheese
Optional Toppings:
- avocado or Mexican crema
- sour cream
- jalapeño
- cilantro
- queso fresco
Instructions
- In a skillet, heat oil over medium-high heat. Let it heat up and then using tongs, carefully add each tortilla for about 8-10 seconds. Remove from skillet and let it drain on a paper-towel lined plate. Repeat for each tortilla. Cut each tortilla in half.
- Preheat oven to 350 degrees. IIn a 9 x 13 baking dish or cast-iron skillet, spread some salsa verde on the bottom of the pan. Top with corn tortillas, trying not to overlap them. Top with shredded chicken, salsa verde, and a generous amount of cheese. Keep repeating until all of the tortillas are used.
- Top with a generous amount of cheese. Spray foil with non-stick cooking spray and cover the enchiladas (place the side with the non-sticking cooking spray touching the cheese as this helps to ensure the cheese doesn't stick to the foil). Bake for 30 minutes.
- Remove the foil and continue to cook for 5-10 minutes or until cheese is completely melted and bubbly.
- Garnish with fresh avocado, sour cream, queso fresco, jalapenos, cilantro, and anything else.
Equipments used:
Notes
- I like to crumble queso fresco cheese on the top after removing from the oven. You can find queso fresco cheese with the other refrigerated Mexican products at your local grocery store.
- You can use fresh jalapeños (which are much spicier) or can use mild pickled jalapeños.
- Mexican Crema has a more heavy cream consistency rather than a thicker consistency like sour cream. It also has a slight sweetness to it.
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User Reviews
Overall Rating
4.8
18 reviews
Excellent
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