Creamy Green Chili Chicken Enchilada Stack
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
364 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Green Chili Chicken Enchilada Stack
Description
Creamy Green Chili Chicken Enchilada Stack features diced zucchini and onion sautéed with taco seasoning, combined with shredded cooked chicken and layered between flour tortillas. A sauce of melted cream cheese blended with Greek yogurt, salsa verde, and canned diced green chilis adds creaminess and a subtle tangy heat over the top. Mexican cheese sprinkles before baking melt to a mild, slightly golden finish.
The dish yields a tender, moist enchilada casserole where the vegetables add texture, and the creamy sauce balances spice and richness. It's baked just until the cheese melts, preserving moisture and flavor. Preparing the chicken by your preferred method, whether pre-cooked or quickly pan-cooked, offers flexibility in assembly.
This enchilada stack is suitable for a comforting main dish and can be paired with sides like fresh salad or rice. The sauce’s mild heat, along with the vegetables, makes it accessible to varied tastes. Baking gently melds the layers without drying the filling.
For shredded chicken, cooking with chicken broth helps keep it tender. Cooking times depend on chicken thickness, so check doneness by ease of shredding. Using corn tortillas is a gluten-free alternative, though flour tortillas provide a soft texture.
Ingredients
Enchilada Filling:
- 2 zucchini peeled and finely diced, medium
- 1 yellow onion finely diced, medium
- 1 Tbsp taco seasoning
- 1/4 tsp salt
- 3 cups chicken 500g), or any cooked chicken, with salsa verde
Creamy Green Chili Sauce:
- 1 Tbsp butter unsalted, 14g
- 3/4 cup Greek yogurt 0%
- 1/2 cup salsa verde
- 4 oz. cream cheese light
- 1 (4-oz.) diced green chilis canned
Enchilada Stack:
- 9 flour tortillas use corn tortillas for gluten-free.
- 1/2 cup Mexican cheese shredded, 56g
Instructions
- Preheat oven to 350°F.
- Bring a large skillet to medium heat. Spray with cooking spray and add zucchini and onions. Season with taco seasoning and salt and cook for 6-7 minutes, or until vegetables are soft and slightly browned. Remove from heat and add vegetables to a mixing bowl.
- Add the chicken and toss to combine.
- Rinse pan (or grab a new one) and make sure it has cooled, then set to the lowest heat. Add all the ingredients for the creamy green chili sauce. Stir constantly until cream cheese has melted. Then remove from heat.
- Spray a 9x13-inch dish with cooking spray. Layer 3 tortillas on the bottom of the dish (2 normal and then one cut in half as pictured). Add 1/2 of enchilada filling, then layer with 3 more tortillas, the other 1/2 of the enchilada filling, and finally the 3 remaining tortillas. Add the creamy green chili sauce.
- Sprinkle evenly with cheese and bake for 10-15 minutes, or until cheese has melted.
Notes
- Use about 1½ pounds of cooked shredded chicken, or cook and shred breasts or thighs as described.
- For faster shredded chicken, sear then simmer with broth until tender enough to shred.
- Cooking time varies; add broth if liquid absorbs before chicken is done.
- Optionally use corn tortillas for gluten-free preparation.
- Assemble with layers of tortillas, filling, and creamy green chili sauce before baking until cheese melts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1/6 of dish (283g) | |
| Calories | 364kcal | 18% |
| Carbohydrates | 31.8g | 11% |
| Protein | 28g | 56% |
| Fat | 13.9g | 21% |
| Saturated Fat | 7.7g | 39% |
| Cholesterol | 26.7mg | 9% |
| Fiber | 14.8g | 59% |
| Sugar | 8.4g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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