Green Chile Stacked Enchiladas

For this green chile stacked enchiladas recipe, corn tortillas are layered with chicken, enchilada sauce, Monterey Jack, mozzarella, and green chiles.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 420 Calories

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
• 0.5 onion, diced
• 0.5 cup diced mild green chiles

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 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.

Step 5

Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ 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.