Stacked Chicken Enchiladas Recipe

Name: Stacked Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 wrap size flour tortillas; 1 (16 ounce) can refried beans; 2 (4 ounce) cans diced green chilies (drained); 2 tablespoons olive oil; 1 teaspoon of minced garlic; salt and pepper; 1 large onion, diced; 4 boneless skinless chicken breasts; 4 cups of shredded cheese (cheddar or co-jack are very good); 1 (17 ounce) can red enchilada sauce; sour cream (to garnish); pico de gallo (to garnish)

Servings: persons

9 wrap size flour tortillas
1 (16 ounce) can refried beans
2 (4 ounce) cans diced green chilies (drained)
2 tablespoons olive oil
1 teaspoon of minced garlic
salt and pepper
1 large onion, diced
4 boneless skinless chicken breasts
4 cups of shredded cheese (cheddar or co-jack are very good)
1 (17 ounce) can red enchilada sauce
sour cream (to garnish)
pico de gallo (to garnish)

1
Preheat oven to 350.
2
Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste.
3
Heat beans in the microwave or on the stove til they are softened.
4
Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers.
5
Cover with the last 3 flour tortillas and trim them to fit the pan.
6
Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like.
7
Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired.

1548

kcal

Calories

Fat

181

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 9 wrap size flour tortillas, 1 (16 ounce) can refried beans, 2 (4 ounce) cans diced green chilies (drained), 2 tablespoons olive oil, 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