Green Chile Chicken Enchilada Stack

Name: Green Chile Chicken Enchilada Stack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; ½ cup chopped onion; 2 tablespoons flour; ⅓ cup chicken broth; ¼ cup milk; ¼ teaspoon salt; ¼ teaspoon pepper; 1 (7-ounce) (7-ounce) can green chile enchilada sauce (see note); ½ cup sour cream; 5 (9 or 10-inch) (9 or 10-inch) white or whole wheat tortillas; 2-3 cups cooked shredded chicken; 1 cup medium or sharp cheddar cheese; 1 cup Monterey jack cheese; chopped tomatoes; Diced avocados; chopped cilantro; Lime wedges

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4.7

66 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Course
Main Course
Cuisine
American, Mexican

Green Chile Chicken Enchilada Stack

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Sauce:

2 tablespoons butter
½ cup chopped onion about 1/2 medium onion
2 tablespoons flour
⅓ cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 (7-ounce) (7-ounce) can green chile enchilada sauce (see note)
½ cup sour cream light or regular

For Stacking:

5 (9 or 10-inch) (9 or 10-inch) white or whole wheat tortillas
2-3 cups cooked shredded chicken
1 cup medium or sharp cheddar cheese shredded
1 cup Monterey jack cheese shredded

For Serving:

chopped tomatoes
Diced avocados
chopped cilantro
Lime wedges

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Instructions

Preheat the oven to 400 degrees F.
For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
Bake uncovered for 20-25 minutes.
Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.

Notes

Plan Ahead: this recipe calls for already cooked chicken (here's a great method for quickly cooking delicious, tender chicken for recipes like this).
Servings: the serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers.
Pan: if you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan.
Enchilada Sauce: here is my favorite homemade recipe.

Nutrition Information

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Serving 1 Serving Calories 441kcal (22%) Carbohydrates 20g (7%) Protein 31g (62%) Fat 26g (40%) Saturated Fat 14g (70%) Cholesterol 110mg (37%) Sodium 927mg (39%) Fiber 1g (4%) Sugar 5g (10%)