Stacked Chicken Enchiladas
These Stacked Chicken Enchiladas are a quick and flavorful twist on traditional enchiladas, featuring layers of tender chicken, green enchilada sauce, and melted cheese between corn tortillas. Baked to perfection in just 10 minutes, they’re easy to prepare and perfect for busy weeknights or family dinners. Customize them with your favorite toppings and fillings for a versatile dish everyone will love!
Servings 4 servings
Calories 572kcal
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
Serving: 1 serving | Calories: 572kcal | Carbohydrates: 43g | Protein: 37g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 1321mg | Potassium: 400mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1287IU | Vitamin C: 4mg | Calcium: 481mg | Iron: 2mg