This recipe for green chile stacked enchiladas is something I put together one night when I was trying to use up some random ingredients I had on hand. It came out "company good," though not good for a diet. It makes a large pan.
Ingredients
- 1 tablespoon vegetable oil , or as needed
- 16 , 6 inch
- 4 bonelesss skinless chicken thighs , cut into chunks
- ½ onion , diced
- 0.5 cups diced mild green chiles
- 1 , 28 ounce
- 1 , 8 ounce
- 4 ounces shredded mozzarella cheese , or more to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
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
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
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
Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Nutrition Facts
Per serving
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