Best Chicken Enchilada Stacks Recipes

CHICKEN ENCHILADA STACKS

Chicken Enchilada Stacks image

Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

cooking spray
3 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 (4 ounce) cans chopped green chile peppers
1 small onion, finely chopped
3 tablespoons taco seasoning mix
6 corn tortillas, warmed
2 cups shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 25.2 g, Cholesterol 101.7 mg, Fat 23.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 10.9 g, Sodium 1721.8 mg, Sugar 3.9 g

CHICKEN ENCHILADA STACKS

Chicken Enchilada Stacks image

Number Of Ingredients 12

Ingredients

12 corn tortillas
3 tablespoons unsalted butter or margarine
2 cups shredded rotisserie chicken
1/2 tablespoon cumin
1/2 tablespoon chili powder
1 (4-ounce) can diced mild green chili
3 green onions thinly sliced, tops included
1 cup corn
1 (28-ounce) can red enchilada sauce
1/2 cup salsa
2 tablespoons flour
4 cups grated sharp cheddar cheese

Steps:

Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees). In a frying pan, saute tortillas one at a time in a little butter over medium-high heat until cooked through but not crisp, about 30 seconds on each side. Place chicken in a bowl and stir together with cumin, chile powder, chiles, onions, and corn. In a separate bowl, stir enchilada sauce, salsa, and flour together. Lay 4 tortillas on an 8 x 11-inch baking sheet prepared with nonstick cooking spray. Spread a little chicken mixture over each tortilla. Sprinkle some of the cheese over chicken and then pour some sauce over top. Repeat this process to make a second layer. Finish with a tortilla, a thin layer of enchilada sauce and a little cheese on top of each stack. Bake for 35-40 minutes, or until cooked through and bubbly. Makes 4 servings.

Nutrition Facts : Nutritional Facts Serves