Chicken Enchilada Stacks


Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
6 servings


  • cooking spray

  • 3 cups shredded cooked chicken

  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

  • 2 (4 ounce) cans chopped green chile peppers

  • 1 small onion, finely chopped

  • 3 tablespoons taco seasoning mix

  • 6 corn tortillas, warmed

  • 2 cups shredded Cheddar cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.

  2. Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.

  3. Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.

  4. Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

Nutrition Facts (per serving)

450 Calories
24g Fat
25g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 450
% Daily Value *
Total Fat 24g 31%
Saturated Fat 11g 55%
Cholesterol 102mg 34%
Sodium 1722mg 75%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 33g
Vitamin C 26mg 132%
Calcium 321mg 25%
Iron 3mg 15%
Potassium 355mg 8%

* 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.

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