Stacked Chicken Enchiladas
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These Stacked Chicken Enchiladas have quickly become a new family favorite! They are incredibly flavorful, with layers of tender chicken, savory sauce, and gooey melted cheese. Plus, they’re quick and simple to make, making them perfect for busy weeknights or when you need a crowd-pleasing dinner in a pinch.
The key ingredient for this recipe is cooked chicken, and it’s a perfect way to use up rotisserie chicken. However, I also love to prepare a batch of shredded chicken in my slow cooker. I cook several chicken breasts with a bit of chicken broth and seasonings, then shred and freeze them in portions for recipes just like this. For this meal, I used my homemade slow-cooker chicken, and it worked perfectly, adding both convenience and flavor to the dish.
I’ve made stacked enchiladas before, but they didn’t involve baking in the oven. This version does, and that’s what makes it so special, in my opinion. The time in the oven allows the flavors to meld beautifully, and the cheese becomes perfectly melty and irresistible. If you’re looking for a dish that combines simplicity, flavor, and comfort, these stacked enchiladas are sure to hit the mark!
Ingredients for Stacked Chicken Enchilada REcipe
- COOKED CHICKEN, DICED OR SHREDDED
- CORN TORTILLAS
- GREEN ENCHILADA SAUCE
- SHREDDED CHEDDAR CHEESE
- PICO DE GALLO OR TOMATOES
- SLICED BLACK OLIVES
- SOUR CREAM
- ANY OTHER DESIRED TOPPINGS – GUACAMOLE, DICED AVOCADO, SLICED GREEN ONION, OR CILANTRO
Instructions for Stacked Chicken Enchiladas
To make these delicious enchiladas, start by spreading a few spoonfuls of green enchilada sauce onto a foil-lined baking sheet. This helps keep the tortillas from sticking and adds extra flavor to the bottom layer. Place a corn tortilla on each spot of sauce, creating the base for your stacked enchiladas. On top of each tortilla, add a generous portion of cooked chicken, a spoonful of enchilada sauce, and a sprinkle of shredded cheese.
Next, layer another corn tortilla on top of each stack and repeat the process: add more chicken, enchilada sauce, and cheese. Finally, top each stack with a third corn tortilla, then finish with a final layer of enchilada sauce and some cheese. This creates a deliciously cheesy and saucy stack that’s ready to bake.
Place the baking sheet into a preheated oven and bake the enchiladas for about 10 minutes, just long enough to heat everything through and melt the cheese to bubbly perfection. Once they’re out of the oven, it’s time to add your favorite enchilada toppings. I love using pico de gallo, sour cream, and sliced olives, but the options are endless. Tomatoes, guacamole, cilantro, or even a squeeze of lime would make fantastic additions.
What’s great about this recipe is how customizable it is. You can easily swap the green sauce for red enchilada sauce and use ground beef, shredded beef, or even pork for the filling. The possibilities are endless, so feel free to get creative and make these stacked enchiladas your own!
Frequently Asked Questions
Can I use green enchilada sauce instead of red?
Definitely! Red enchilada sauce adds a deeper flavor and works just as well as green sauce. Feel free to choose based on your preference.
What other kind of cheese works for these enchiladas?
A blend of shredded Mexican cheeses, such as cheddar, Monterey Jack, and queso fresco, works well. You can also use pepper jack for a bit of extra spice.
Can I make this dish ahead of time?
Absolutely! You can assemble the stacked enchiladas a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve. Add 5-10 extra minutes to the baking time if baking straight from the fridge.
Can I use store-bought rotisserie chicken?
Yes! Rotisserie chicken works perfectly for this recipe and saves time. Simply shred the chicken and use it as the filling.
What type of tortillas should I use?
Corn tortillas are traditional for enchiladas and hold up well in the layering process. However, you can use flour tortillas if you prefer a softer texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Stacked Enchiladas
- Skillet Chicken Enchialdas
- Easy Cheese Enchiladas
- Chicken Enchilada Rice Casserole
Stacked Chicken Enchiladas
Real Mom Kitchen
Ingredients
- 2 cups cooked chicken diced or shredded
- 12 corn tortillas
- 1 can (10 oz) green enchilada sauce
- 2 cups shredded cheddar cheese I used white cheddar
- ½ cup pico de gallo or diced tomatoes
- 1 small can sliced black olives
- sour cream
- any other desired toppings – guacamole diced avocado, sliced green onion, or cilantro
Instructions
- Preheat the oven to 400 degrees. Cover a baking sheet with foil. Spray the foil with nonstick cooking spray. Spoon a little enchilada sauce into 4 circles on the pan.
- Place a tortilla on top of each circle of the enchilada sauce, and sprinkle 1/4 cup of the chicken, followed by a spoonful of the enchilada sauce, then a layer of cheese. Top with another tortilla and repeat the layering process. Top with a final tortilla, the remaining enchilada sauce, and the remaining cheese.
- Place the pan in the oven. Cook at 400 degrees for 10 minutes until the cheese is bubbly.
- Remove from the oven and serve topped with diced pico de gallo, olives, sour cream, and any other desired toppings.
Nutrition
Recipe is adapted from Pressure Cooking Today.
