Green Chile Stacked Enchiladas

Name: Green Chile Stacked Enchiladas
Prep time: 15 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 tablespoon vegetable oil, or as needed; 16 (6 inch) corn tortillas, or more to taste; 4 boneless skinless chicken thighs, cut into chunks; 0.5 onion, diced; 0.5 cup diced mild green chiles; 1 (28 ounce) can green chile enchilada sauce; 1 (8 ounce) package shredded Monterey Jack cheese; 4 ounces shredded mozzarella cheese, or more to taste

4.6

(14)

13 Reviews

5 Photos

This is something I put together one night when I was trying to use up some random ingredients I had on hand. Came out really 'company good'. Soooo not good for a diet though. Makes a large pan.

Recipe by CGUEST29

Published on June 23, 2020

5

Prep Time:

15 mins

Cook Time:

55 mins

Additional Time:

5 mins

Total Time:

1 hrs 15 mins

Servings:

8

Yield:

1 9x13-inch baking dish

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil, or as needed
16 (6 inch) corn tortillas, or more to taste
4 boneless skinless chicken thighs, cut into chunks
½ onion, diced
½ cup diced mild green chiles
1 (28 ounce) can green chile enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese
4 ounces shredded mozzarella cheese, or more to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

Cook's Note:

Chicken breasts can be used in place of the chicken thighs.

Roasted and peeled Hatch chile peppers can be used in place of the diced green chiles.

Nutrition Facts (per serving)

420	Calories
22g	Fat
32g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 420
% Daily Value *
Total Fat 22g	28%
Saturated Fat 9g	46%
Cholesterol 69mg	23%
Sodium 646mg	28%
Total Carbohydrate 32g	12%
Dietary Fiber 5g	16%
Total Sugars 2g
Protein 25g
Vitamin C 14mg	69%
Calcium 394mg	30%
Iron 3mg	14%
Potassium 525mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.