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I’m surprised how interested in I am in the World Cup. I think Jason’s enthusiasm is rubbing off on me. I never cared for soccer games because they’re just boring to me (personal opinion here) but the World Cup is so exciting! I was watching the USA game and when they scored, I threw my hands in the air sending my phone flying behind me. Haha, that’s as much enthusiasm you’ll probably get out of me though for soccer. It’s actually fun watching these games because of all the anticipation and tension you have when the ball gets closer and closer to the goalie. I would be a horrible goalie. Flying balls are not my forte. I got hit smack in the middle of my forehead when I played soccer at recess when I was in grade school. Hand-eye coordination was not my thing, clearly!
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I was really craving Mexican food one night and I reallllly wanted enchiladas but I also didn’t want to be spend a lot of time assembling them and rolling them up into perfect little rolls so I decided I would just stack them up like lasagna! It turned out to be super delish and it makes prep so much easier and quicker. It doesn’t look that pretty on a plate but sometimes the most delicious dishes are the ones that don’t look the best, wouldn’t you say? You should try this method any time you’re craving Mexican and don’t want to bother with the prep of regular enchiladas! Stacked chicken enchiladas are the way to go ;)
Stacked Chicken Enchiladas
- 2 teaspoon vegetable oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon ground cumin
- ½ tablespoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large chicken breast, cooked and shredded (1 1/2 cups)
- 10 ounce (284 g) can of diced tomatoes and green chiles, drained
- 10 ounce (284 g) can of enchilada sauce, (I used medium, you can use mild or spicy if you prefer)
- 4 large flour tortillas
- 1 ½ cup (198 g) freshly grated colby jack cheese
- Preheat oven to 375 °F (191 °C)
- In a medium skillet over medium-high heat, add vegetable oil to the pan. When the oil is hot, add the onion, garlic, and bell pepper and saute until tender, about 5 minutes.
- Sprinkle the cumin, chili powder, salt, and black pepper on the vegetables and stir to combine. Remove the skillet from heat. Stir in the shredded chicken and the tomatoes and green chiles. Toss to combine.
- To assemble the stacked chicken enchiladas, pour 1/4 cup of enchilada sauce into the bottom of a 2-quart rectangular (or square) casserole dish. Place 2 large flour tortillas on top of the sauce. They should overlap each other and they won’t cover every part of the casserole dish. It’s ok.
- Sprinkle half the shredded chicken mixture on top then half the cheese and drizzle half of the enchilada sauce on top. Repeat with the other 2 tortillas on top and the rest of the ingredients for the layers.
- Bake uncovered for 35 minutes.
- Cut and serve.
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