Stacked Chicken Enchiladas Recipe
Stacked Chicken Enchiladas are a flavorful and comforting dish rooted in traditional Mexican cuisine. This recipe layers tender shredded chicken, tangy green chile tomatillo sauce, and lightly fried corn tortillas for a hearty and satisfying meal.
The homemade sauce, rich with cilantro, jalapeño, and garlic, brings vibrant flavors that perfectly complement the simplicity of the chicken and tortillas.
Perfect for feeding a crowd, this dish is easy to customize and sure to become a family favorite!
Why You’ll Love This Recipe:
People will love this Stacked Chicken Enchiladas recipe because it combines bold, authentic flavors with a simple preparation method that’s both approachable and satisfying.
The tangy, slightly spicy green chile tomatillo sauce is balanced by the tender shredded chicken and the comforting layers of soft-yet-crispy tortillas.
It’s a versatile dish that can be customized with toppings like cheese, sour cream, or fresh vegetables, making it perfect for family dinners or gatherings.
Plus, it’s an easy way to enjoy the vibrant taste of homemade Mexican cuisine in a manageable and delicious format.
Key Ingredients:
Tomatillos: The base of the tangy, vibrant green sauce that gives the dish its signature flavor.
Green Chile and Jalapeños: Add a subtle heat and depth to the sauce, customizable to your spice preference.
Cilantro: Provides a fresh, herbal note that balances the sauce.
Chicken Breasts: Tender, shredded chicken adds protein and heartiness to the layers.
Corn Tortillas: Lightly fried for a soft yet sturdy texture, perfect for layering.
Garlic and Onion: Essential aromatics that enhance the sauce’s savory flavor.
Knorr Chicken Bouillon: Boosts the richness and umami in the sauce for a well-rounded taste.
Stacked Chicken Enchiladas Recipe
Ingredients:
Chicken: 4 chicken breasts
Sauce:
6 tomatillos
1 bunch of cilantro
1-2 jalapeños (adjust to taste)
1/4 onion
3 cloves garlic
2 tablespoons Knorr chicken bouillon
Tortillas: Corn tortillas (as needed for layering)
Oil: For lightly frying tortillas
Instructions:
Prepare the Sauce:
Cook the tomatillos in a pot of water until softened.
Add tomatillos, cilantro, jalapeños, onion, garlic, and chicken bouillon to a blender. Blend until smooth.
Strain the sauce into a pan to remove solids. Simmer the strained sauce over medium heat for 5-10 minutes to develop flavor.
Cook the Chicken:
Boil the chicken breasts in a pot of water until fully cooked (about 20 minutes).
Remove chicken from the pot and shred it using forks or your hands.
Prepare the Tortillas:
Heat a small amount of oil in a skillet.
Lightly fry each tortilla for a few seconds on each side until pliable. Place on paper towels to remove excess oil.
Assemble the Enchiladas:
Preheat the oven to 375°F (190°C).
In a baking dish, spread a thin layer of sauce on the bottom.
Add a layer of tortillas, followed by shredded chicken, sauce, and repeat until you reach the desired number of layers, finishing with sauce on top.
Bake:
Cover the dish with foil and bake for 15-20 minutes, or until heated through.
Serve:
Garnish with fresh cilantro, diced onion, or shredded cheese if desired. Serve warm with a side of beans or rice.
Enjoy!
Notes:
Adjusting Spice: You can control the heat level by using fewer jalapeños or substituting with milder peppers. For extra heat, leave in the jalapeño seeds.
Make-Ahead Option: Prepare the sauce and shred the chicken in advance to save time during assembly.
Tortilla Tips: Lightly frying the tortillas prevents them from becoming soggy and helps maintain their texture in the layers.
Custom Toppings: Feel free to garnish with shredded cheese, sour cream, diced avocado, or fresh lime juice for added flavor.
Straining the Sauce: Straining the blended sauce removes any fibrous or chunky bits, ensuring a smooth and velvety consistency.
Serving Size: This recipe is perfect for feeding a family of 4-5, but you can easily scale it up for larger gatherings.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Blending Tip: Blend the sauce until it’s completely smooth for the best consistency, and be cautious when blending hot tomatillos to avoid spills.
Chicken Variations: Swap chicken breast with rotisserie chicken or shredded turkey for a quicker option.
Layering Trick: For even layers, use tortillas that fit your baking dish, overlapping slightly if necessary. Cut larger tortillas to size if needed.
Vegetarian Option: Substitute the chicken with sautéed vegetables like zucchini, mushrooms, or black beans for a vegetarian version.
Batch Cooking: Make a double batch of the sauce and freeze half for a quick enchilada meal in the future.
Crispier Layers: If you prefer slightly crispier tortillas, fry them a bit longer until golden before layering.
Enhance Flavor: Add a splash of lime juice or a pinch of cumin to the sauce for an extra burst of flavor.
Nutrition Information:
YIELDS: 5 | SERVING SIZE: 1
Calories: 350kcal | Protein: 25g | Carbohydrates: 30g | Fiber: 3g | Sugars: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 800mg
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but keep in mind that they may become softer and less sturdy after baking.
Corn tortillas are traditional and better maintain their texture.
How do I make the sauce less spicy?
Use fewer jalapeños or remove their seeds and membranes before blending.
You can also substitute jalapeños with milder peppers like poblano or Anaheim chiles.
Can I freeze this dish?
Absolutely! Assemble the enchiladas without baking and store them in a freezer-safe container.
When ready to eat, bake directly from frozen at 375°F (190°C) for about 40-50 minutes or until heated through.
What can I serve with these enchiladas?
Serve them with sides like Mexican rice, refried beans, or a simple salad.
Toppings like avocado slices, sour cream, or fresh lime wedges also pair well.
Can I make this recipe vegetarian?
Yes! Replace the chicken with cooked black beans, pinto beans, or a medley of sautéed vegetables like zucchini, bell peppers, and mushrooms for a hearty vegetarian option.
Do I need to strain the sauce after blending?
Straining the sauce is optional but recommended for a smoother texture.
It removes any leftover seeds or fibrous bits, giving the sauce a velvety consistency.
How do I prevent the tortillas from becoming soggy?
Lightly frying the corn tortillas in oil before layering helps create a barrier that prevents them from soaking up too much sauce and becoming soggy.
Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken or leftover cooked chicken works great and saves time.
Just ensure it’s well-seasoned to complement the dish.
How can I thicken the sauce if it’s too thin?
Simmer the sauce for a few extra minutes to reduce and thicken it naturally.
Alternatively, you can mix a small amount of cornstarch with water and stir it into the sauce while simmering.
How many layers should I make?
The number of layers depends on your preference and the size of your baking dish.
Typically, 2-3 layers work well for even cooking and easy serving.
Adjust based on how many tortillas and fillings you want to use.