Stacked Green Chile Chicken Enchiladas

Stacked Green Chile Chicken Enchiladas

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Melissa Tsyitee


I will follow this with the recipes for the stewed chicken and the Green Chile Sauce


★★★★★ 1 vote

1 Hr 30 Min
10 Min


  • 3 Tbsp
    vegetable oil
  • 12
    corn tortillas
  • ·
    chile macho (green chili sauce)
  • 2 c
    stewed chicken filling
  • 2 c
    shredded monterey jack cheese
  • ·
    salt to taste

How to Make Stacked Green Chile Chicken Enchiladas


  1. Preheat oven to 450. Heat oil in small skillet over medium-high heat for 3 minutes. Using tongs, place tortilla in hot oil for 30 seconds or until soft and lightly browned. Place on absorbent paper and allow to cool before handling.
  2. Ladle a thin layer of sauce into a baking dish large enough to accommodate 4 stacks of tortillas. Place 4 tortillas in dish and ladle more sauce over each. Divide half the chicken filling among the first layer of 4 enchiladas and top with sauce and cheese.

    Add another layer of tortillas and top with the rest of the chicken, then more sauce and cheese. Finish with a third tortilla layer and sprinkle with some sauce and the rest of the cheese. Salt to taste.
  3. Bake for 10 minutes or until the sauce bubbles and the cheese melts. Place each stack on a plate and divide the remaining sauce among the plates. Serve immediately.

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