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Stacked chicken enchiladas recipe

Stacked chicken enchiladas recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

These enchiladas are stacked like pancakes, not baked in oven. Quick, easy and definitely family friendly!

1 person made this

IngredientsServes: 6

  • 1 tablespoon vegetable oil
  • 900g skinless, boneless chicken breasts - sliced into 2cm pieces
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 550ml enchilada sauce
  • 100g shredded iceberg lettuce
  • 275g grated cheese
  • 12 corn tortillas, or more for layering
  • 1 onion, chopped
  • 120g soured cream (optional)
  • 6 fried eggs (optional)

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat the oil in a large pan over medium heat. Add the chicken pieces and cook until browned. Season with cumin and chilli powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
  2. In a separate pan over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
  3. To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the chicken and sauce on top, then add shredded lettuce, grated cheese, onion and soured cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you like. Make additional stacks for each person. Top stacks with a fried egg, if desired.

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Stacked Chicken Enchiladas

Mexican food is kind of a favorite around here, we eat way more of it than we probably should. And Homemade Enchilada Sauce is something I always have in the freezer for when cravings strike.

I mean you just never know when you are going to want to make Pork Enchiladas. Sometimes enchiladas can take more time than you want, with all the rolling involved. So this chicken enchilada casserole is the perfect solution.

As much as I love making enchiladas, Chicken Enchiladas with Green Chili Sauce are a must around here, sometimes it is just more work than I want to put into dinner. I usually save them for the weekend, but then plans change, and they get pushed until the middle of the week.

So that is where these stacked chicken enchiladas come in. You use all the same ingredients you would normally use, you just layer it into a casserole dish. Or throw it into a pot and have 20 Minute Cheesy Chicken Enchilada Soup!

Everyone hears the word casserole and turns their nose up. They remember some goopy, soggy mess from when they were a kid. But this chicken enchilada casserole recipe is anything but what you remember as a kid.

So the next time you have a craving for Mexican food, you can get all the flavors of your favorite enchiladas in a quick and easy casserole.

The thing that makes this chicken enchilada casserole recipe special is the sauce. It is a homemade enchilada sauce you make in the blender in about 2 minutes. No simmering on the stove for a long time. Almost as easy as opening a can, but tastes so much better! So don’t skip that step. Pick up a rotisserie chicken, or save some leftover chicken to make it come together even quicker on a busy night.

We can’t have Mexican food without guacamole, so I served our favorite homemade guacamole with ours. Dinner was done in minutes and the family was happy, that is a win on any weeknight for me!


How To Make Stacked Enchiladas

To make these stacked enchiladas, just soften the onions in a bit of olive oil, the original recipe uses lard, of course. Then add flour to the pan, stir that in and cook for a few minutes. Then add milk to make a quick bechamel. (Yes, that&rsquos literally all there is to it.) Brown the meat in a separate pan (You could brown the meat first and remove it from the pan before you soften the onions) Add a can of diced chillies and about 1/2 can of diced tomatoes to the bechamel and warm them through. Then add the meat and salt. Keep warm. Next soften corn tortillas in a bit of oil and drain on paper towel. Place a softened tortilla in a 9&Primex9&Prime baking pan, top with some of the meat mixture and then with cheese. Repeat the process until you have 7 layers, then place the last tortilla on the top. Bake at 350°F for 15-20 minutes until cheese is melted and everything is heated through. Garnish and dig in!

I hope you enjoyed the recipe today for Stacked Enchiladas! What&rsquos your favorite Mexican dish? It&rsquos hard for me to pick just one, but I love these Taquitos, and these Venison Carnitas Tostadas! Enjoy! And Have Fun Cooking!


Chicken Stacked Enchiladas

It’s January 10th and I am still trying to get with it. We are in full-on organization mode in our home getting rid of a ridiculous amount of stuff (this is what makes me husband very happy). It is the perfect time of year to do it yet I am trying to squeeze in some work. I have been cooking up a storm in the kitchen but need to carve out the time to share these amazing recipes with you.

Since the lazy holiday days of wearing sweats all day and watching Hallmark movies are a thing of the past, I am back to shuttling kids to practices and whipping up dinner for my hungry kids. I want to make quick and easy meals that my kids can even re-heat as they come in and out of the house.

We have a new goal of doing dinner together as a family on Monday, Tuesday, and Wednesday nights with Thursday being an optional night. Friday night is either date night or pizza night but we have some family dinner nights on the calendar to get together and catch up. My oldest 17-year old son has told me that he has missed regular family dinner nights so I thought I needed to step up my game.

When the kids were younger, we used to go around the table and ask their “happy” and “sad” or “highs” and “lows” of their day. They were so entertaining! Man alive, I miss those days. But we are bringing it back and I am amazed how much information you can get from such a simple question. It makes me so happy when I get my teenagers to talk and share!

So in an effort to make more meaningful family dinners, I am planning out my meals. Since one of our favorite foods is definitely enchiladas, they were at the top of my list. However, they can be time consuming so I like to simplify the process. Stacked enchiladas are an easy way to get the taste of enchiladas without individually rolling each one.

These Chicken Stacked Enchiladas are made with very few ingredients — corn tortillas, rotisserie chicken, roasted salsa verde, Mexican cheese, and topped with your favorite toppings such as avocado, jalapeños, sour cream, queso fresco, and fresh cilantro. They are packed with flavor without the work! I like to take a few shortcuts and pick up a rotisserie chicken from Costco to use in these stacked chicken enchiladas. You can also cook up some chicken at home and shred it to use in these enchiladas. Also, I pick up my favorite roasted salsa verde from the grocery store to save an extra step too.

I have a tip for making sure you never have soggy enchiladas. Since this recipe calls for corn tortillas, they can notoriously soak up the enchilada sauce and sometimes fall apart and become soggy. That’s no bueno! To make authentic enchiladas and how my brother learned how to do it when he lived in Mexico, is to quickly dip each tortilla in oil to soften it. It helps to create a barrier to keep the corn tortillas from falling apart. It also gives the corn tortillas some flavor.


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These enchiladas are the stacked version of a classic Tex-Mex casserole combining shredded cooked chicken, black beans, corn tortillas and cheddar cheese with a simple enchilada/picante sauce (affiliate link) .

I made a few changes to make the recipe easier and a little more Weight Watchers friendly.

WW Friendly Stacked Chicken Enchiladas

I skipped an initial step of cooking chopped bell pepper and garlic in oil. I thought there would be enough flavor with the sauce and it saved me from having to turn on the stove and dirty a skillet.

I also changed the ratio of enchilada sauce and picante sauce (affiliate link) and used low-fat cheddar cheese to lighten it up.

Easy to make and packed with flavor, I’ll be making this again the next time I need a way to use up cooked chicken and tortillas. Enjoy!

If you’ve made these chicken enchiladas, please give the recipe a star rating below and leave a comment letting me know how you liked them.


Stacked Chicken Enchiladas

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1 x
  • Category: Dinner
  • Method: Stovetop, Microwave and Oven
  • Cuisine: Mexican

Description

This fun recipe for stacked chicken enchiladas is a great way to use up leftover chicken and satisfy your craving for Mexican food at the same time. Just make sure you come to the table hungry!


57 Healthy Chicken Thigh Recipes That Are Affordable and Delicious

Because you layer this Tex-Mex dish, lasagna-style, instead of rolling each enchilada individually, you save time in the kitchen, and the results are ultimately healthier because the tortillas don't have to be fried or softened in oil before you assemble the casserole.

Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They're also budget friendly for cooks with an eye on their wallet. Looking to spice it up and swap out boneless and skinless chicken breasts? Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter "fried" chicken. Find a variety of recipes that bring new flavor to classic chicken thighs.


West Texas Stacked Enchiladas

We cooked and photographed this recipe from Lisa Fein's Homesick Texan Cookbook. Assembled like a casserole, stacked enchiladas are much easier to make then the traditional rolled enchiladas. Served with a fried egg on top, these are also referred to as New Mexico Enchiladas.

  1. Warm up a cast-iron skillet on high heat.
  2. Toast the ancho chiles on each side for about 10 seconds or just until they start to puff.
  3. Fill the skillet with enough water to cover chiles.
  4. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
  5. Once hydrated, discard the soaking water and rinse the chiles.
  6. Put ancho chiles, chipotle chiles, garlic, half of the diced onions, cumin, oregano, allspice, and chicken broth in a blender and puree.
  7. It should be thick and smooth.
  8. In a pot, heat 1 tablespoon of lard or oil on low heat and then whisk in the flour.
  9. Pour in the sauce, and simmer for 15 minutes, stirring occasionally.
  10. Add salt and black pepper to taste and adjust other seasonings as needed.
  11. Preheat the oven to 350 degrees and lightly grease a large baking dish.
  12. In a skillet, heat on medium 1 tablespoon of lard or oil.
  13. Cook each tortilla for about 30 seconds on each side (or until soft).
  14. Keep warm in a towel or a warmer.
  15. To assemble the enchiladas, take a tortilla and place it in the baking dish.
  16. Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of the grated cheese, mixed and 1 teaspoon of onions.
  17. Add another tortilla, and add some amount of sauce, cheese and onions.
  18. Add a third tortilla, and again top with sauce, cheese and onions.
  19. Repeat until you have four stacks.
  20. Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling.
  21. While enchiladas are cooking, heat the remaining tablespoon of lard or oil in the cast-iron skillet and then fry the eggs two at a time (or however many will fit).
  22. To serve, place an enchilada stack on a plate and top with a fried egg.

Note: A word about chili powder: The most-recommended chili powder in Texas is Gebhardt's, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you'll have an extraordinary powder for Tex-Mex enchiladas.

However, if neither is accessible, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick's or Durkee's chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called "chili powder" -- not cayenne, not crushed red pepper, not ground red pepper.


I love having a little stash of freezer meals in my freezer. It takes the stress out of busy days when I’ve run out of time or something unexpected pops up right before dinner.

If I’m making a batch of enchiladas for the freezer, I like to use these aluminium foil containers. I get the large size as I have three teens in the house who literally fight over who gets to lick the bowl. And nothing annoys me more than when kids are scratching around in the kitchen for snacks 5 minutes after dinner. So I make sure that serving sizes are generous and that tummies are full all round.