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 1/2 teaspoons olive oil; 12 ounces skinless, boneless chicken thighs; 5/8 teaspoon kosher salt, divided; 1/2 cup plain 2% reduced-fat Greek yogurt; 1/4 cup chopped green onions, divided; 1 medium-size red onion, cut into 1/2-in. slices; 1 medium jalapeno; 4 garlic cloves; 1 1/2 cups canned unsalted crushed tomatoes; 1/4 cup unsalted chicken stock (such as Swanson); 1 teaspoon ground cumin; 6 (6-in.) corn tortillas, divided; Cooking spray; 4 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1 cup), divided

Servings: persons

1 1/2 teaspoons olive oil
12 ounces skinless, boneless chicken thighs
5/8 teaspoon kosher salt, divided
1/2 cup plain 2% reduced-fat Greek yogurt
1/4 cup chopped green onions, divided
1 medium-size red onion, cut into 1/2-in. slices
1 medium jalapeno
4 garlic cloves
1 1/2 cups canned unsalted crushed tomatoes
1/4 cup unsalted chicken stock (such as Swanson)
1 teaspoon ground cumin
6 (6-in.) corn tortillas, divided
Cooking spray
4 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1 cup), divided

1
Preheat oven to 425u00b0F.
2
Heat oil in a nonstick skillet over medium-high. Add chicken to pan; cook 4 minutes on each side. Remove from pan; cool slightly. Shred chicken; sprinkle with 1/8 teaspoon salt. Combine chicken, yogurt, and 2 tablespoons green onions in a bowl.
3
Heat a large cast-iron skillet over high. Add red onion and jalapeno; cook 4 minutes, turning occasionally. Add garlic to pan; cook 4 minutes or until vegetables are charred on all sides. Place remaining 1/2 teaspoon salt, jalapeno mixture, tomatoes, stock, and cumin in a blender; blend until smooth.
4
Place 2 tortillas in the bottom of an 8-inch square baking dish coated with cooking spray, tearing tortillas as needed to fit in a single layer. Spread 1/2 cup tomato mixture over tortillas in dish; top with half of chicken mixture and 1/4 cup shredded cheese. Repeat layers once with 2 tortillas, 1/2 cup tomato mixture, remaining chicken mixture, and 1/4 cup cheese. Top with the remaining 2 tortillas, remaining 3/4 cup tomato mixture, and remaining 1/2 cup cheese. Bake at 425u00b0F for 15 minutes. Top with remaining 2 tablespoons green onions.

650

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 12 ounces skinless, boneless chicken thighs, 5/8 teaspoon kosher salt, divided, 1/2 cup plain 2% reduced-fat Greek yogurt, 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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