Stacked Chicken Enchiladas

5 from 2 votes

Stacked chicken enchiladas are the way to go if you're craving Mexican and don't want all the prep time that's involved in regular enchiladas!

Prep Time10

Cook Time35

Total Time45

Servings:

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.
2 teaspoon vegetable oil, 1 small yellow onion, 2 cloves garlic, 1 green bell pepper
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.
1 teaspoon ground cumin, 1/2 tablespoon chili powder, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 large chicken breast, 10 ounce can of diced tomatoes and green chiles
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.
10 ounce can of enchilada sauce, 4 large flour tortillas
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.
1 1/2 cup freshly grated colby jack cheese
Bake uncovered for 35 minutes.
Cut and serve.

Optional toppings you can add on top: sour cream, green onions, avocado, etc.

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