Green Chile Stacked Enchiladas

Ingredients

• 1 tablespoon vegetable oil , or as needed
• 16 corns tortillas , 6 inch
• 4 bonelesss skinless chicken thighs , cut into chunks
• 0.5 onion , diced
• 0.5 cups diced mild green chiles
• 1 can green chile enchilada sauce , 28 ounce
• 1 package shredded Monterey Jack cheese , 8 ounce
• 4 ounces shredded mozzarella cheese , or more to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.

3. 3

   Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.

4. 4

   Add 1 layer tortillas to a 9x13-inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.

5. 5

   Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.