Imagine layers of golden corn tortillas, succulent shredded chicken, melted cheese, and rich enchilada sauce coming together in one mouthwatering dish that will make your taste buds dance! This Cheesy Chicken Enchilada Tortilla Stack is not just a meal, it's a flavor-packed experience that transforms traditional enchiladas into a stunning, easy-to-serve masterpiece that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 2 cups shredded cheese
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- Sour cream for serving
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the enchilada stacks.
- In a medium-sized skillet over medium heat, add the diced onions and sauté for about 3-4 minutes until they become translucent and fragrant.
- Add the shredded chicken to the skillet with the onions, stirring to combine. Pour in half of the enchilada sauce and mix well. Allow the mixture to heat through for another 3-4 minutes, then remove from heat.
- In a baking dish, spread a thin layer of the remaining enchilada sauce on the bottom to prevent sticking.
- Take one corn tortilla and place it in the baking dish over the sauce. Spoon a portion of the chicken mixture on top of the tortilla, followed by a sprinkle of shredded cheese.
- Repeat the layering process, adding another tortilla, more chicken mixture, and cheese. Continue this process until you have used all the tortillas, finishing with a tortilla on top.
- Pour any remaining enchilada sauce over the top tortilla layer, ensuring it is well covered. Sprinkle the remaining shredded cheese over the top.
- Cover the baking dish with aluminum foil to keep the moisture in and place it in the preheated oven. Bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the enchilada stacks from the oven and let them cool for a few minutes before slicing into portions.
- Garnish with chopped cilantro and serve with sour cream on the side for drizzling or dipping.
Tips
- Use fresh, high-quality corn tortillas for the best texture and authentic flavor.
- Make sure to shred your chicken finely for even distribution in each layer.
- Sauté the onions before adding chicken to enhance their sweetness and depth of flavor.
- Don't skip covering the dish with foil initially - this helps keep the tortillas moist and prevents burning.
- Let the dish rest for 5-10 minutes after baking to help the layers set and make cutting easier.
- For extra flavor, consider using a mix of cheeses like cheddar and Monterey Jack.
- Customize your stack by adding jalapeños, black beans, or green chiles for additional complexity.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
