Tuesday, April 12, 2016

Green Chile Chicken Enchilada Stack

I love Mexican food. Luckily, so does my family. Tacos, taco salads and enchiladas are common in the rotation. I really love enchiladas, but sometimes I just don't want to roll up all those tortillas. Luckily, there's another option. This enchilada stack has all the tasty goodness of green chile chicken enchiladas, layered up in a springform pan. Just cut into pie-shaped wedges and voila! Great taste, easy peasy.

My family is a also a huge fan of guacamole, so I served these up with heaping spoonfuls of guac, salsa, and additional sour cream. You could also serve chopped tomatoes, cilantro, onions, or whatever else you like to dress up Mexican food with!

(And for those of you who love leftovers, we especially liked the two remaining pieces as leftovers a couple nights later - it seemed like flavor intensified.)


Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me, Full Plate, Foodie Friday, Friday Frenzy.

Green Chile Chicken Enchilada Stack

2 Tbsp. butter
1/2 cup chopped onion
2 Tbsp. flour
1/3 cup chicken broth
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (7-8 ounces) green chile enchilada sauce
1/2 cup sour cream, light or regular

For Stacking:
4 white or whole wheat 9- or 10-inch tortillas
2 cups cooked, shredded chicken
4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)

For Serving:
Additional sour cream
Or any of your favorite Mexican fixings!

For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.

To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). You may need to trim your tortillas to fit in the pan. Assemble by layering one tortilla, topping with sauce, chicken and cheese; then adding one tortilla, sauce, chicken, cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's four layers of nearly the same thing except the final layer doesn't get any chicken.)

Bake at 400, uncovered, for 20-25 minutes.

Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with your desired toppings.

Recipe Source: Mel's Kitchen Cafe


  1. Delicious, thanks for sharing with Hearth and soul blog hop

  2. I love the sound of this recipe and will just have to try it - thank you for sharing


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