Stacked Green Chile Chicken Enchiladas

Stacked Green Chile Chicken Enchiladas Recipe

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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


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3 Tbsp
vegetable oil
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


  • 1Preheat 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.
  • 2Ladle 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.
  • 3Bake 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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