Green Chili & Chicken Stacked Enchiladas

This easy to make casserole style dish is always a hit at my house. Everyone loves the deep flavor of the green chili  between layers of flour tortillas, chicken, onions, and cheese. Traditionally a rolled item, the enchilada is also great stacked and very simple to prepare. It is also a good way to use up the left overs of a roasted chicken.

Prepare Chicken, onion, and cheese

Allow the enchiladas to stand for at least 15 minutes before attempting to cut. If I am not serving a crowd, I place half of the casserole in the freezer. It makes a perfect dinner on a day when there is not time to cook.

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Green Chili & Chicken Stacked Enchiladas

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Chicken, onion, and cheese smothered in spicy green chili between layers of tortillas. Easy to make layered enchiladas will become a family favorite.

Course: Main Course

Cuisine: Mexican, Southwestern

Servings: 16

Ingredients

• 2 quarts green chili (from scratch, frozen, or canned)
• 2 pounds cooked chicken meat diced
• 1 large onion diced
• 1 pound shredded cheese I like to use a mixture of cheddar and mozzarella
• ½ cup cilantro rough chopped optional
• Diced jalapeno optional
• 1 package small flour tortilla cut in half if needed

Method

1. Heat oven to 375 degrees.
2. Heat the green chili in a sauce pan over medium heat.
3. Cover the bottom of a 13" x 9" baking dish with a thin layer of the green chili. Then add flour tortillas to completely cover. (The layer on chili in the bottom will prevent the enchiladas from sticking)
4. Cover the tortillas with another layer of green chili. (Enchilada means encased).
5. Spread an even layer of chicken and onion across the dish and sprinkle with cheese. I added some cilantro and diced jalapeno if desired.
6. Cover tortilla with more green chili.
7. And more tortillas. (Use the back of your ladle or spoon to gently push out any air pockets under the tortillas).
8. And more green chili.
9. And now the second layer of the chicken, onion, and cheese.
10. Followed by more green chili, and the final layer of tortilla.
11. Top with another layer of green chili, and then sprinkle with cheese, onion, and cilantro.
12. Place the baking dish on a foil or parchment lined sheet pan to catch any spills, this also makes it easier to transfer the heavy dish out of the oven.
13. Bake the enchiladas for about 50 to 60 minutes or until the top is lightly browned.
14. Allow the enchiladas to stand for at least 15 minutes before attempting to cut.

    
    

Serve

1. Garnish with fresh cilantro and serve with sour cream and Guacamole.

Cooks Notes

This recipe is a great way to use left overs. This meat was from a beer can chicken I prepared yesterday.

Recipe makes a 13" x 9" baking dish.

Left over casserole freezes very well and makes a perfect dinner on a day when there is not time to cook.