Stacked Chicken Enchiladas Recipe

Name: Stacked Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; 3 tablespoons chili powder; 2 teaspoons ground cumin; 2 (8 ounce) cans tomato sauce; 3/4 cup low sodium chicken broth; 1/2 teaspoon salt; 1 rotisserie-cooked chicken, skin discarded, meat shredded into bite sized pieces; 1 1/2 cups mexican cheese, shredded; 2 tablespoons fresh cilantro, chopped fine; 12 (6 inch) corn tortillas

Servings: persons

1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
2 teaspoons ground cumin
2 (8 ounce) cans tomato sauce
3/4 cup low sodium chicken broth
1/2 teaspoon salt
1 rotisserie-cooked chicken, skin discarded, meat shredded into bite sized pieces
1 1/2 cups mexican cheese, shredded
2 tablespoons fresh cilantro, chopped fine
12 (6 inch) corn tortillas

1
1. adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium high heat until shimmering . Cook onion unitl softened, about five minutes. Add chili powder and cumin and and cook unitl fragrant about thirty seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened about five minutes. Cover and keep warm.
2
2. Toss Chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce tortillas on plate and microwave until pliable about one minute. Place four tortillas on bottom of dish and cover with half chicken mixture. Top with four tortillas and and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese.
3
3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is light browned, about five minutes.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped fine, 3 tablespoons chili powder, 2 teaspoons ground cumin, and more.

Yes, Stacked Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stacked Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions