Green Chile Chicken Enchilada Stack
Try this amazing green chile chicken enchilada stack recipe for a major flavor explosion of enchilada happiness.
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.
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 Serve With This
- Mexican Tomato and Corn Salad or steamed vegetable like broccoli or peas
- Shrapnel Dip with Baked Tortilla Chips
- Fresh, seasonal fruit
One Year Ago: Fudgy Toffee Chocolate Chip Cookie Bars
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Green Chile Chicken Enchilada Stack
Ingredients
Sauce:
- 2 tablespoons butter
- ½ cup chopped onion, about 1/2 medium onion
- 2 tablespoons flour
- ⅓ cup chicken broth
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (7-ounce) can green chile enchilada sauce (see note)
- ½ cup sour cream, light or regular
For Stacking:
- 5 (9 or 10-inch) white or whole wheat tortillas
- 2-3 cups cooked shredded chicken
- 1 cup medium or sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
For Serving:
- Chopped tomatoes
- Diced avocados
- Chopped cilantro
- Lime wedges
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.)
- Bake uncovered for 20-25 minutes.
- 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.
Notes
Recommended Products
Recipe Source: adapted from my favorite Green Chile Chicken Enchiladas after being inspired by Deborah’s tortilla stack
One of my family’s all time favorite recipes!! I like to toast the tortillas in the oven so they don’t get soggy. I also like to add some hot diced green chiles for added flavor. Soooo good!!
This looks great and easy. Quick question…I want to freeze for an upcoming occasion but am nervous about the sour cream in sauce separating. Have you had issues with this after freezing? Thanks so much!
The sauce freezes ok – it isn’t quite as creamy as made fresh, but it still works alright.
I made these tonight and served them with your Mexican Street Corn Salad. Oh dear me!! The flavor combination was absolutely delicious!! I made 1 1/2 recipes and stacked them in a 9×13 pan. I also used a rotisserie chicken and of course your homemade green enchilada sauce. Just super yummy all the way around!! You go Mel!!
I love these so much especially with a squeeze of lime on top. My husband has a smoker and sometimes we do smoked pulled pork. We use the leftover meat in these and it’s amazing. Food for thought.
I adore these enchiladas. I’ve frozen them,and premade them to stick in the fridge and bake the next day with great results. It’s a great crowd pleaser. And they’re are taken to the next level,made with homemade tortillas! Thanks Mel.
Oh yum! Homemade tortillas!
I used rotisserie chicken and followed the recipe spot-on. Wow – that’s all I can say. Loved them.
Delicious! The only change I would make is to use a rotisserie chicken instead of the breasts and tenders that I cooked and shredded. Also used Hatch Green Chili Enchilada Sauce – no time for homemade! Addition of chicken stock added savory goodness while sour cream added smooth richness. I served this to guests the first time I tried the recipe and got lots of compliments. A Very Good Recipe!
I don’t know how I missed this recipe! It’s just like something my mom always made growing up. Having this for dinner tonight! Thanks Mel.
I LOVE this recipe and have made it multiple times…wondering how I could make it “freezable” and how I would cook it? I’m expecting my third in a few weeks and am trying to get some of your meals in the freezer. I read through the comments and didn’t see any other instructions. Thank you!!!!
To freeze, I would assemble, cover with a double layer of foil and freeze. Then I would bake from frozen – keep it covered and bake at 350 degrees for an hour, uncover and bake until hot and bubbly (maybe another 30 minutes). Good luck with your upcoming baby!
I made this tonight. I even made the chicken as suggested by the link. I bought a 7 oz can of El Pato’s “Salsa de Jalapeno”. The can was green, so I thought it would it be perfect. Perfect size, perfect color. But it turned out to be a red sauce. Even so, the recipe was super yum. However, next time I make this, probably next week, I’m going the extra mile and making the homemade green chile sauce.
Super YUM! I did mine like traditional rolled enchiladas…everyone loved it!
I am trying to loose weight and cut out carbs. Do you think I could just pour this sauce over a chicken breast with a little sprinkle of cheese? Or does the sauce need to bake?
Thank you!
Should work just fine!
Made this tonight for dinner and it was a hit! I loved the sauce–I was eating it from the spoon–which is not something I normally do. It was so much easier to make than traditional enchiladas and just as delicious.
Hi Mel! Do you think that the cornmeal crepes would hold up in this recipe/taste good??
Oh yum, I think that’s a great idea!
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?
Theresa, sorry about that. The salt and pepper are supposed to go into the sauce toward the end.
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.