Chicken Enchilada Stacks

Chicken Enchilada Stacks

Speed up dinner prep by stacking, instead of rolling, up enchiladas stuffed with rotisserie chicken, chiles, and lots of cheese.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
450 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
Step 2
Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
Step 3
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.
Step 4
Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

Ingredients

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

Categories

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