Best Chicken Enchilada Stacks Recipes

CHICKEN ENCHILADA STACKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
• Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
• 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.
• Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

CHICKEN ENCHILADA STACKS

Steps:

• Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees). In a frying pan, saute tortillas one at a time in a little butter over medium-high heat until cooked through but not crisp, about 30 seconds on each side. Place chicken in a bowl and stir together with cumin, chile powder, chiles, onions, and corn. In a separate bowl, stir enchilada sauce, salsa, and flour together. Lay 4 tortillas on an 8 x 11-inch baking sheet prepared with nonstick cooking spray. Spread a little chicken mixture over each tortilla. Sprinkle some of the cheese over chicken and then pour some sauce over top. Repeat this process to make a second layer. Finish with a tortilla, a thin layer of enchilada sauce and a little cheese on top of each stack. Bake for 35-40 minutes, or until cooked through and bubbly. Makes 4 servings.