Green chile stacked enchiladas layer corn tortillas with chicken, enchilada sauce, Monterey Jack and mozzarella cheese, and Hatch chiles for this dish.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
420 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
Step 3
Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.
Step 4
Add chicken and onion to the same skillet; cook and stir until chicken is 2/3 done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
Step 5
Add 1 layer tortillas to a 9x13-inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
Ingredients
1 (8 ounce) package shredded Monterey Jack cheese
1 tablespoon vegetable oil, or as needed
1 (28 ounce) can green chile enchilada sauce
16 (6 inch) corn tortillas, or more to taste
4 boneless skinless chicken thighs, cut into chunks
4 ounces shredded mozzarella cheese, or more to taste