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Stacked Chicken Enchiladas

  • Author: Laura


  • 2 cups cooked chicken, diced or shredded
  • 12 corn tortillas
  • 1 (10 oz) can green enchilada sauce
  • 2 cups shredded cheddar cheese, I used white cheddar
  • 1/2 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


  1. 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.
  2. 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.
  3. Place the pan in the oven. Cook at 400 degrees for 10 minutes until the cheese is bubbly.
  4. Remove from the oven and serve topped with diced pico de gallo, olives, sour cream, and any other desired toppings.
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