1large chicken breastcooked and shredded (1 1/2 cups)
10ounce(284g)can of diced tomatoes and green chilesdrained
10ounce(284g)can of enchilada sauce (I used medium, you can use mild or spicy if you prefer)
4large flour tortillas
1 ½cup(198g)freshly grated colby jack cheese
Instructions
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.
Notes
Optional toppings you can add on top: sour cream, green onions, avocado, etc.