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Green Chile Stacked Enchiladas
Green Chile Stacked Enchiladas
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Easy weeknight chicken enchiladas with Hatch chiles, gooey cheese, and corn tortillas.
Ingredients:
  • 1 tablespoon vegetable oil, or as needed
  • 16 (6 inch) corn tortillas, or more to taste
  • 4 boneless skinless chicken thighs, cut into chunks
  • 0.5 onion, diced
  • 0.5 cup diced mild green chiles
  • 1 (28 ounce) can green chile enchilada sauce
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • 4 ounces shredded mozzarella cheese, or more to taste
Instructions:
  • Preheat the oven to 350°F (175°C).
  • In a hot skillet, sizzle each tortilla in oil for 2 to 3 seconds per side until soft. Stack them layer by layer, alternating between cooked and dry tortillas. Repeat until all tortillas are used.
  • In the skillet, sauté chicken and onion until chicken is mostly cooked, approximately 10 minutes. Add more oil if necessary. Stir in green chiles and continue cooking until chicken is fully cooked and onions are soft, about 5 to 10 minutes.
  • Create delicious layers in a 9x13-inch baking dish starting with tortillas, then adding chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat until all ingredients are used, finishing with sauce and cheese on top.
  • Bake in the oven until cheese is golden brown, 35 to 45 minutes. Allow to cool and set for 5 to 10 minutes.

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