Stacked Chicken Enchiladas Recipe

Name: Stacked Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 8 skinless, boneless chicken thighs (about 2 pounds); 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon ground red pepper; 2 cups chopped white onion; 8 garlic cloves, minced; 1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed; 1 cup chopped fresh cilantro, divided; 3 tablespoons fresh lime juice; 1 (7-ounce) can salsa verde; Cooking spray; 12 (6-inch) corn tortillas; 3 ounces shredded pepper-Jack cheese (about 3/4 cup); 6 tablespoons Mexican crema

Servings: persons

2 tablespoons canola oil
8 skinless, boneless chicken thighs (about 2 pounds)
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 cups chopped white onion
8 garlic cloves, minced
1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed
1 cup chopped fresh cilantro, divided
3 tablespoons fresh lime juice
1 (7-ounce) can salsa verde
Cooking spray
12 (6-inch) corn tortillas
3 ounces shredded pepper-Jack cheese (about 3/4 cup)
6 tablespoons Mexican crema

1
Place a small roasting pan in oven. Preheat oven to 425u00b0 (leave roasting pan in oven as it preheats).
2
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; saute 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425u00b0 for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
3
Combine 3/4 cup cilantro, juice, and salsa verde; spread 1/4 cup salsa mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425u00b0 for 15 minutes or until golden; sprinkle with remaining 1/4 cup cilantro. Top each serving with 1 tablespoon crema.

1136

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 8 skinless, boneless chicken thighs (about 2 pounds), 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, 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.

Stacked Chicken Enchiladas

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