Best Stacked Chicken Enchiladas Recipes

STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE

Steps:

• Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
• Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
• Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
• Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

STACKED NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS

Steps:

• Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
• Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
• Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
• Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
• Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
• If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
• Pour Sauce over the Enchiladas.
• Grate Monterrey Jack Cheese on top.
• Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
• Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.

STACKED CHICKEN ENCHILADAS

Steps:

• 1. adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium high heat until shimmering . Cook onion unitl softened, about five minutes. Add chili powder and cumin and and cook unitl fragrant about thirty seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened about five minutes. Cover and keep warm.
• 2. Toss Chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce tortillas on plate and microwave until pliable about one minute. Place four tortillas on bottom of dish and cover with half chicken mixture. Top with four tortillas and and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese.
• 3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is light browned, about five minutes.

GREEN CHILE CHICKEN STACKED ENCHILADAS

Steps:

• Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature.
• While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard.
• Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain.
• Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
• Add the oregano, salt and pepper. Puree to combine.
• Bring sauce to a boil, reduce heat to simmer for 10 minutes.
• Grill, broil or boil the chicken.
• Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce.
• Pull, chop or shred chicken. Set aside.
• Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
• Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
• Place 2 tortillas side by side in casserole.
• Ladle a little more sauce over tortillas.
• Sprinkle half the shredded chicken over the 4 tortillas.
• Sprinkle one third of the cheese over the chicken.
• Ladle a little more sauce over tortillas.
• Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
• Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
• Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
• Garnish with chopped cilantro and sour cream if desired.

STACKED GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 450. Heat oil in small skillet over medium-high heat for 3 minutes. Using tongs, place tortilla in hot oil for 30 seconds or until soft and lightly browned. Place on absorbent paper and allow to cool before handling.
• Ladle a thin layer of sauce into a baking dish large enough to accommodate 4 stacks of tortillas. Place 4 tortillas in dish and ladle more sauce over each. Divide half the chicken filling among the first layer of 4 enchiladas and top with sauce and cheese. Add another layer of tortillas and top with the rest of the chicken, then more sauce and cheese. Finish with a third tortilla layer and sprinkle with some sauce and the rest of the cheese. Salt to taste.
• Bake for 10 minutes or until the sauce bubbles and the cheese melts. Place each stack on a plate and divide the remaining sauce among the plates. Serve immediately.

STACKED CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste.
• Heat beans in the microwave or on the stove til they are softened.
• Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers.
• Cover with the last 3 flour tortillas and trim them to fit the pan.
• Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like.
• Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired.

STACKED CHICKEN ENCHILADAS

Steps:

• 1) After chicken is done boiling, separate from bones and shred into thin pieces. 2) In a big bowl add, Green Chile sauce, garlic, 5 oz. of each cheese, onion and salt and pepper. Stir. 3) Get a rectangle baking dish ready; rub just a little Green Chile sauce on bottom of pan.(or spray w/baking spray). 4) In sauce pan heat up oil (just enough oil to cover corn tortillas). When heated, add one tortilla at a time; for just 3 or 4 seconds on each side. They will be very fragile and try to tear apart; using 2 forks will help this problem. Once done on both sides, position tortilla in baking dish. 5) You're making layers...first layer (bottom) will be tortillas. Second layer will be the Green Chile mix (in the bowl). Third will be Tortillas again And so on... 6) Bake 350 degrees for 25-30 min. Take out and spread the rest of both cheeses on top. Put back into oven, just to let the cheese melt. Let stand for 10 or so min. before cutting and serving.