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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

419 calories; 21.8 g total fat; 69 mg cholesterol; 646 mg sodium. 32.1 g carbohydrates; 24.5 g protein; Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
04/20/2016
I modified the cooking technique but no changes to the ingredients. I cooked the onion and chicken thighs in a crockpot. This allows a more tender chicken thigh. Afterwards I proceeded with frying the corn tortillas and layering the casserole. I think this needs a pinch of cumin and chili powder and less enchilada sauce. I found it doesn't need salt at all. Read More
(5)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/20/2016
I modified the cooking technique but no changes to the ingredients. I cooked the onion and chicken thighs in a crockpot. This allows a more tender chicken thigh. Afterwards I proceeded with frying the corn tortillas and layering the casserole. I think this needs a pinch of cumin and chili powder and less enchilada sauce. I found it doesn't need salt at all. Read More
(5)
Rating: 4 stars
04/20/2016
I modified the cooking technique but no changes to the ingredients. I cooked the onion and chicken thighs in a crockpot. This allows a more tender chicken thigh. Afterwards I proceeded with frying the corn tortillas and layering the casserole. I think this needs a pinch of cumin and chili powder and less enchilada sauce. I found it doesn't need salt at all. Read More
(5)
Rating: 5 stars
05/25/2016
This was very good I will make it again. I do think you need to shred the chicken add about a teaspoon of cumin and chili powder about 3/4 of that big can of enchilada sauce. Great recipe Read More
(3)
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Rating: 5 stars
05/19/2016
This was so good! My fiance went back for thirds. I didn't change a thing although next time I might use breasts and shred them instead of just cubing them. Read More
(2)
Rating: 4 stars
05/11/2016
This is simple and delicious. The only thing I would change next time is shred the chicken instead of pieces and add black olives. Read More
(1)
Rating: 5 stars
12/17/2019
The family loved it! Read More
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Rating: 4 stars
04/21/2017
yummy. I added jalapenos Read More
Rating: 5 stars
12/23/2018
I wanted sort of a slow cooker version of this recipe. I took chicken breasts chicken broth green chiles salt pepper cumin chili powder cayenne chipotle chili powder paprika half an onion and three garlic cloves in a slow cooker on low for several hours. I shredded the chicken and then followed the recipe except I rolled the enchiladas up instead and used two 8x8 containers. Read More
Rating: 5 stars
04/18/2019
This is very good. I did make some modifications though. I boiled and shredded the chicken added some chopped black olives and some sour cream and only used Monterey Jack. Read More
Rating: 5 stars
01/18/2017
Definitely make it again. Used 2# boneless skinless chicken breast - cooked in pan then shredded rather than chicken thighs. Added 1 tsp cumin & 1 tsp chili powder to enchilada sauce as suggested. Used shredded Mexican Cheese Blend. Nuked corn tortillas 4 at a time between damp paper towels (enough to soften) rather than pan-fry. Wonderful dish! Read More