Chicken Enchilada Stack

Enchiladas are kind of like lasagna in my book: endless possibilities. And endless possibilities makes this food lover very, very happy.

This stacked version of enchiladas sitting before you is an adapted version of my favorite green chile chicken enchiladas except it’s more tall than wide and gets served up just like a piece of pie. The sauce is still homemade and incredibly simple, but you get away with using a few less tortillas in this version. A slice of this delicious enchilada stack, garnished with fresh tomatoes, avocados, cilantro and lime wedges, is like a major flavor explosion of enchilada happiness.

Chicken Enchilada Stack

Not only does this meal include just about all my favorite things in an enchilada recipe, it’s also really, really easy to put together. Just slightly over the 30-minute meal mark but not by much, especially if you already have cooked chicken waiting to be repurposed.

We completely cleaned up on this meal. Not a leftover in sight. I think my boys were thrilled with the idea that dinner had been made in the same pan as their favorite cheesecake. Whatever works, man, whatever works.

What To ServeMexican Tomato and Corn Salad or steamed vegetable like broccoli or peas
Shrapnel Dip with Baked Tortilla Chips
Fresh, seasonal fruit

Chicken Enchilada Stack

P.S. In case you missed it on Friday, I’ve started a Weekly Menu feature in the footer (scroll all the way down) that will be updated each week.

One Year Ago: Fudgy Toffee Chocolate Chip Cookie Bars
Two Years Ago: Overnight Maple & Brown Sugar Oatmeal
Three Years Ago: Heath Bar Cookies

Green Chile Chicken Enchilada Stack

Yield: Serves 6

Green Chile Chicken Enchilada Stack

Plan ahead as this recipe calls for already cooked chicken (here's a great method for quickly cooking delicious, tender chicken for recipes like this). The serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers. If you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan.

Ingredients

    Sauce:
  • 2 tablespoons butter
  • 1/2 cup chopped onion (about 1/2 medium onion)
  • 2 tablespoons flour
  • 1/3 cup chicken broth
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (7 ounces) green chile enchilada sauce (homemade recipe here)
  • ½ cup sour cream , light or regular
  • For Stacking:
  • 5 white or whole wheat 9- or 10-inch tortillas
  • 2-3 cups cooked, shredded chicken
  • 4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • For Serving:
  • Chopped tomatoes
  • Diced avocados
  • Chopped cilantro
  • Lime wedges

Directions

  1. Preheat the oven to 400 degrees F.
  2. For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
  3. To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
  4. Bake uncovered for 20-25 minutes.
  5. Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.
http://www.melskitchencafe.com/green-chile-chicken-enchilada-stack/

Recipe Source: adapted from my favorite Green Chile Chicken Enchiladas after being inspired by Deborah’s tortilla stack

58 Responses to Green Chile Chicken Enchilada Stack

  1. Sheila says:

    Even though I eagerly bring up your post daily to see if you posted the orange glazed chicken recipe you spoke about a couple of Fridays ago, you never, EVER disappoint in what I find newly posted. My family loves your enchilada recipes — all of them. They are marked “favorites”. Bless your heart for posting a “user friendlier” enchilada recipe with spring upon us and the outdoors calling. Love the fact of less tortillas meaning way less calories. I have to search many stores in my area to find small tortillas around 100 calories or under. Excited to try and am putting your homemade enchilada sauce on my to do list along with preparing shredded chicken ahead. Thank you!

  2. Easy meals like this are my life. Totally pinning for later :)

  3. Jessica says:

    I just wanted to make sure you know how much all your work is appreciated! Thank you for doing the menu updates…it is definitely one of the areas I struggle in. I also love the side suggestions. You are the bomb lady (I know people don’t say that any more, but I’m okay with that)! :)

  4. Kim in MD says:

    This looks delicious, Mel!

  5. Looks like a quick weeknight meal that I’m sure the whole family would enjoy. Thanks for sharing!

  6. Teresa R. says:

    Your “what to serve with this” feature is truly appreciated! My family loves your green chile chicken enchilada recipe, and I can’t wait to try this. Thank you.

  7. Cammee says:

    Something my whole family will eat! You have no idea what a feat that is.

  8. This looks delicious. A great weeknight meal.

  9. Ashley says:

    Do I have to use a Springform pan?

    • Mel says:

      Ashley – If you don’t have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you’ll want to probably cut the tortillas to fill the pan.

  10. Angie Anderson says:

    Do you remove the ring on the springform pan after it has rested, or do you serve it out of the pan?

  11. Nicole says:

    On the menu for tonight was Chicken Enchiladas. Then, I ran across your post on facebook. Now, THIS is what will be done for dinner tonight. Yum!

  12. first yum. so making this. second i so love the “what to serve with this” just love love that. and third I just love your blog. so many perfect dinner ideas.

  13. rachel r says:

    I lived in NM for a while and while there got inundated with green chilies AND… grew to really like them. This recipe looks delish! Thank you! And I just noticed the “what to serve with this…” – so helpful! Thank you!

  14. Michelle Reich says:

    Awesome timing! I had this recipe posted on Pinterest to try this week, but I’m always wary of trying new recipes from unknown sites. Too many Pinterest fails! But, now that it’s been tested by a trusted source, I”m good to go! Thanks, Mel!

  15. Manda says:

    My 4 year old requested “Grandma’s enchiladas” when I was meal planning last week. I wasn’t really feeling that for dinner tonight, but saw this and it’s in the oven right now!

    Thank you so much for your blog, my husband and kids always love when I make one of your recipes!

  16. Holly says:

    And here I was…just wondering how to repurpose the chicken left over from last night. Thanks! I will give this a try!

  17. This will definitely become a favorite around here. I always find these kinds of meals are great, even when you don’t feel like making dinner because assembly time is just a few minutes and cook time is hands off. Thanks for sharing, Mel.

  18. Anna says:

    Made this for dinner tonight; it was delicious! Thanks for a quick yummy recipe that my whole family enjoyed!

  19. Rachael W says:

    Yum!! Thanks for sharing. Green enchiladas sauce is my absolute favorite! Every recipe I’ve tried from your site has turned out excellent. Thanks for all the work you put into it. Also, love the “serve this with” feature.
    Do you think if I used corn tortillas it would work well? My husband is weird and doesn’t care for flour tortillas.

    • Mel says:

      Rachael – Yes, corn tortillas would work great – might have to layer them slightly as I’ve never seen 9- or 10-inch corn tortillas, though. Good luck!

  20. Jen T says:

    I love your regular enchiladas recipe that you took this from, and so does my family. BTW we made your crunchy caramel bars the other day–oh.my! to die for! Thanks Mel!

  21. kristy says:

    Trying these tonight. I could not find 7 oz green enchilada sauce. There was only
    7 oz salsa verde. Is that what you use? Maybe my store just doesn’t have that size?

  22. Carmin says:

    Another winning recipe from the cafe! Made this a meatless meal by replacing the chicken with frozen corn–we all licked our plates! My 5 yo requested the leftovers for breakfast, and has declared them his favorite meal ever–well, next to macaroni and cheese.

  23. Amanda c says:

    Mel your recipes never disappoint. My family loved this as they always do with your recipes. My question is if you were to freeze this would you freeze before you bake?

  24. Bri says:

    Excited to try this! I might have to test this Friday!

  25. Bri says:

    P.S. your recommendations for side dishes is GENIUS! You rock Mel! SERIOUSLY!

  26. Girl I just found your blog and I browsed through some of your recipes. You’ve got some amazing stuff on here! I’m a new email subscriber!

  27. sarah says:

    Made this last night…so good! Since I had salsa verde on hand, I substituted it for the enchilada sauce. My husband thinks this is his new favorite!

  28. Julie says:

    Mel, this was fabulous! It would have served six adults except it was so delicious that one serving wasn’t enough…

  29. Wow I am going to be a hit with my next family gathering. I love being popular. And its so dang easy. My grandkids are a teeney bit choosey, but Mexican type food always flies first class. Of course Julie’s comment about her dinner with 6 adults was inspiring.

  30. Holly says:

    Made it last night – definitely a “keeper”!

  31. Sheila says:

    Made tonight with rave reviews! Your homemade enchilada sauce is beyond yummy. Thank you bunches, Mel!

  32. Candice Slate says:

    Made this the other night. My springform pan looked entirely too small to serve me, my husband and 4 hungry teenagers! I used a larger oval shaped dish and cut the tortillas like puzzle pieces to fit. I used 7 instead of 5 and one and a halved the recipe. Oh my, it was delicious. It was gone in no time with my 6’4″ son telling me I didn’t make enough! I guess I will need to find a new larger serving dish and double it next time! Thanks for the delicious new recipe I’ll be adding to our rotation!

  33. Kristine says:

    The sauce was great. Next time I’ll corn tortillas. Liked them enough to make them again! Thank you for posting this!

  34. Julie says:

    I have made a vegan version of this recipe twice within one week. My husband has asked that it be put into our meal rotation and he is not a vegan! Other than the typical substitutions for broth, cheese, and sour cream, I used a product called Beyond Meat Chicken. Looks and has the texture of chicken when I tore it into shreds and with all of the flavor of the other ingredients, it was indistinguishable from actual chicken. I really like using a spring form pan for this recipe. I’m going to think about this technique for other dishes.

  35. Valerie says:

    Made this over the weekend. Excellent! And the Old-Fashioned Coconut Cream Pie? Oh.My.Word. The best I’ve ever had!

  36. Stacey says:

    I love your website! I come here so often for dinner inspirations and I think that your “what to serve with this” additions are just wonderful! A lot of time I get stuck with side options and, to be honest, I would have never thought to throw some fruit in with dinner! Also, I made your molten cakes this weekend and they were fabulous!

  37. Julie in TX says:

    This was a hit with my family! It was meatless Monday, so I subbed in 2 c. Great Northern beans and about 1/2 c. frozen corn for the chicken.

    Thanks again for a great recipe!

  38. Michelle says:

    I made this last night, and my family really enjoyed it! It kind of reminded me of a birthday cake- savory version. :) I also made the green enchilada sauce recipe you shared, and that is fantastic! I’ll surely make that more often!!

  39. Anne says:

    This is sooooo good! I made the enchilada sauce from scratch, so when I was making the cream sauce it seemed like more of the same stuff… yet something magical happened in the oven and the flavors were surprisingly multi-dimensional. I baked this in a cast iron skillet and loved the crispy tortilla on the bottom paired with the soft saucy ones. Another winner!

  40. Michelle says:

    Anne (above), thanks for the tip about baking this in a cast iron skillet! I’ll definitely try that next time! :)

  41. meg says:

    I can’t even begin to tell you how much I loved these!!! The homemade enchilada sauce is so so so good! I can’t believe I haven’t made it before now. . . and then added to the rest of the recipe it was all just divine! Thank you!!

  42. Autumn says:

    Do you think this would work with corn tortillas? We are trying to eliminate gluten. It looks so delicious!

    • Mel says:

      Autumn – Yes, corn tortillas would work great – might have to layer them slightly as I’ve never seen 9- or 10-inch corn tortillas, though. Good luck!

  43. Alicia says:

    This recipe was made for a birthday dinner and it was fabulous! Everyone loved them and my sister requested the recipe to make again later that week. Thanks! I look forward to making more of your recipes.

  44. Carolee says:

    Oh wow,this one was a hit! I will have to double it next time, as family devoured it in like 15 seconds! We used corn tortillas since I don’t eat wheat, and it turned out great. Thanks for all of your amazing recipes, Mel! My husband is especially happy that I discovered your blog!

  45. Annalisa says:

    This was fantastic!! I used a 10 oz can of enchilada sauce because it’s what I had on hand, and we all loved it! Another winner that will be made many times over! Thank you!!

  46. Stacie A. says:

    I made this on Sunday. I really adore good Mexican food (grew up in AZ), so I was excited about this. I hate to say it, but I was a little underwhelmed by the flavors. It tasted like extremely mild enchiladas. Nothing was “wrong” per say, but it just didn’t wow me. We still ate it without a complaint… and I’m glad I made the tomato and corn salad to add some zip to it (which was super yummy).

  47. Nathan says:

    These were super good. I used canned chicken since we’re on a tight budget and it worked really well. I found that the sauce thickened almost immediately after I put the broth in, so I ended up more than doubling the amount of broth in this recipe to thin it out a bit, which is good because it made just enough to cover five layers of the 10-inch tortillas. Thanks!

  48. juanita says:

    I just made this enchilada stack for dinner and seriously…..it is awesome!!!!! Thanks for all the great recipes. I check your site daily :)

  49. Paula says:

    Oh my goodness, such yummy deliciousness! I was in the middle of fixing your recipe when I found out my two grandsons were dropping in—OH NO!!! So, I opened the pantry, threw in some already prepared brown rice and quinoa, and some kidney beans, along with some cornchips to add crunch. It stretched all the ingredients out and we had plenty for our raging appetites! This was truly a hit!!! Thank you Mel!

  50. Sharon says:

    Had this tonight and it was delicious. Made it with corn tortillas in a square pan and it worked out great. The Mexican tomato & corn salad was also a hit – a perfect side dish to go with the enchiladas – yummy!

  51. Taylor says:

    I absolutely love this recipe! It has become a staple in my house and there’s almost no left overs ever. I’ve tweaked it a bit and layer in diced tomatoes, corn and black beans. The green chili enchilada sauce makes it though.

  52. Theresa says:

    I am currently waiting the 10 min after it comes out of the oven and it smells great. But I just reread the recipe and realized I didn’t add the salt and pepper. When were they supposed to be added?

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