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Stacked Chicken Enchiladas with Salsa Verde and Cheese

Stacked Chicken Enchiladas with Salsa Verde and Cheese


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Ingredients

  • 2 poblano chiles (8 ounces total)
  • 6 tablespoons vegetable oil, divided
  • 12 (5- to 6-inch-diameter) corn tortillas
  • 4 cups salsa verde, divided
  • 2 cups shredded roasted chicken, divided
  • 3/4 cup sour cream, stirred to loosen, divided
  • 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
  • 3 tablespoons chopped fresh cilantro

Recipe Preparation

  • Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.

  • Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.

  • Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.

  • Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Recipe by Roberto Santiba ez,Reviews Section

Chicken Enchilada Casserole

This post may contain affiliate links. Please read my disclosure policy.

This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up. Easy to customize and always so delicious!

Friends, have you tried my favorite chicken enchilada casserole recipe yet?

I first shared it on the blog about four years ago, as a stackable casserole riff on my favorite chicken enchilada recipe. And in the years since, it has continued to be a regular in my rotation, as well as a total fave with family and friends. It’s made with my favorite easy homemade enchilada sauce, which automatically bumps any enchilada recipe up a mega notch. It’s easy to customize with any of your favorite enchilada fillings. It makes a big batch, making this the perfect casserole to make for a party, or taking to a friend in need, or just having extras for leftovers. It’s made with corn tortillas and is naturally gluten-free. And it is downright delicious.

I’ve tweaked and updated the recipe a tad on my own over the years. So today, I thought I would bump this chicken enchilada bake back to the top of the blog and give it a quick refresh with some new photos and recipe tweaks. Because in case you’ve never tried it…it’s time. :)


Stacked Chicken Verde Enchiladas

I took the inspiration from that tortilla stack and made these stacked chicken verde enchiladas. They are full of flavor and are really quite easy to make! You can add in extra salsa verde at the end of you like but I didn't think that it needed it.


I used the ingredients that I had on hand to avoid a trip to the grocery store: green pepper from my garden and summer squash from my parent's garden. Feel free to switch this up with other colors of bell peppers, corn, zucchini, etc.


Also, if you have some extra time, you can make my Green Salsa Verde instead of using a jarred verde. It is much tastier but to save time, I just used a jarred version this time. You can cut these into triangle pieces for a pretty look or make them with one less tortilla and serve a whole stack to each person.

What are Enchiladas Suizas?

Enchiladas Suizas is a creamy, cheesy enchilada dish which originated at a Sanborns cafe in Mexico City.

The name, enchiladas suizas, means &ldquoSwiss enchiladas&rdquo. The adjective &lsquoswiss&rsquo or suizas is used to indicate that the enchiladas are topped with a white, milk or cream-based sauce, such as béchamel.

However, since these stacked enchiladas suizas are a quick and easy version of traditional suizas, they nix the cream based sauce and instead utilize plenty of cheese!


Recipe Summary

  • 5 large chicken breasts
  • salt and ground black pepper to taste
  • water
  • 5 fresh tomatillos, husks removed
  • 1 serrano pepper, or more to taste
  • 2 cloves garlic
  • 3 poblano peppers
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • ½ cup vegetable oil
  • 12 corn tortillas
  • 2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)
  • 4 tablespoons Mexican crema

Preheat the oven to 400 degrees F (200 degrees C).

Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.

Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.

Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag remove and discard skins and stems.

Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.

Remove chicken from the water in the pot and shred using a fork.

Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.

Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.

Bake in the preheated oven until cheese starts to brown, about 20 minutes.


Cheesy Enchilada Stack

This hearty, one-dish meal features layers of ground beef, tortillas, enchilada sauce, refried beans and shredded Cheddar cheese. it's a wonderfully satisfying dish.

  • 1 pound ground beef
  • 2 cups enchilada sauce
  • 6 (10-inch) flour tortilla
  • 2 cups shredded Cheddar cheese (about 8 ounces)
  • 1 can (about 16 ounces) refried beans
  • 2 cans (about 4 ounces each ) chopped green chiles, drained
  • 2 tablespoons chopped green onion (optional)
  • 1 cup Pace® Chunky Salsa

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 cup enchilada sauce in the skillet. Spray a baking sheet with vegetable cooking spray.

Place 1 tortilla onto the baking sheet. Top with one-third of the beef mixture and 1/4 cup cheese. Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat the layers. Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese. Top with the remaining tortilla. Cover the stack with aluminum foil.

Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the stack. Top with the remaining enchilada sauce, cheese and chopped green onion, if desired. Bake for 5 minutes or until the cheese is melted. Cut the stack into 8 wedges. Serve with Pace® Chunky Salsa, if desired.


Preparation

Heat a gas grill to medium high or build a medium-hot charcoal fire. Coat the chicken with olive oil and season generously with salt and pepper. Grill the chicken breasts until just cooked through, 4 to 5 min. per side. When cool enough to handle, slice into thin strips. Heat the oven to 450°F.

In a small skillet, heat the 3 tablespoons oil over medium-high heat until very hot (dip the edge of a tortilla in to check it should sizzle straight away). Using tongs, set a tortilla in the hot oil and cook until soft and lightly brown on each side, 15 to 20 seconds per side. Transfer to paper towels to cool and drain. If the pan gets dry, add another tablespoon of oil.

In a baking dish large enough to accommodate four separate stacks of tortillas (a 10吋-inch Pyrex dish is good), ladle a thin layer of sauce. Lay four tortillas in the dish and ladle about 1/2 cup of sauce over them. Divide half the chicken among the first layer of tortillas and top with another 1/2 cup of sauce and a third of the cheese. Stack on another four tortillas, and top with the rest of the chicken, then more sauce and another third of the cheese. Finish with a third tortilla layer, and top with the remaining sauce and cheese. Bake until the sauce has thickened somewhat, about 20 min. The edges of the top tortilla in each stack will turn golden, but if they look like they’re drying out too much or burning, occasionally spoon some sauce over them. Let rest for 5 to 10 min. before serving. To serve, transfer each stack with a spatula to a dinner plate. Spoon any sauce left in the baking dish over the stacks and sprinkle with chopped cilantro if you like.


Stacked Chicken Enchiladas with Salsa Verde and Cheese - Recipes



  • 2 poblano chiles
  • 1 T vegetable oil
  • 12 (5- to 6-inch-diameter) corn tortillas
  • 1.5, 16 oz jars salsa verde (can be found in many Mexican food sections), divided into four equal parts
  • 1 small roasted chicken, skin removed, meat shredded, divided into two equal parts
  • 3/4 cup sour cream, stirred to loosen
  • 6 ounces grated Chihuahua cheese (about 1 1/2 cups packed)
  • 3 tablespoons chopped fresh cilantro
  • Char chiles in broiler until blackened all over. Enclose in paper bag let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
  • Preheat oven to 375°F. Heat medium skillet over medium heat. Brush tortillas with vegetable oil and set aside. Add 1 tortilla to skillet cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain off any excess oil. Repeat with remaining tortillas.
  • Spread one portion of salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1/2 of the chicken over tortillas, then half of poblano strips. Spoon another portion of salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining chicken, remaining poblanos, another portion of salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, remaining salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
  • Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces divide among plates. Sprinkle with cilantro.

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so i suppose you'd like to know a little bit about me…the motown maiden.

i presently live in the metro-detroit area although i'm originally from a small town in north-east ohio near the pennsylvania border. until i moved up here over ten years ago i had never lived in a neighborhood. and i sometimes miss the privacy and solitude you have by living outside the city limits with no one else around.

i like a lot of things. like being outside in the sunshine. riding horses. traveling (as long as its not for work). cooking for friends. summer bbqs. good red wine and microbrewed beer. smoky scotch. live music and pandora radio. taking pictures of anything and everything. reading…especially on the kindle I received as a gift. the smell of california eucalyptus trees. aveda products.

my favorite seasonings are kosher salt, fresh-cracked pepper and evoo although i do like a kick of chipotle now and again. i have a major addiction to vinegar and prefer desserts to be tart rather than overly sweet. i consider myself to be a cook and not a baker. i don't do caffeine or drink soda pop. my daily comfort comes in the form of tazo tea - the herbal variety, of course.

my friends know i'm very much a sensory person - i'm driven by sights, sounds and smells. and my parents are the reason why i love gardening and cooking so much. growing up we had a huge vegetable garden and many perennial beds spread over our five lovely acres. i'm also insanely curious. probably why i decided to get an engineering degree and then an mba (in marketing & strategy).

my family here in detroit consists of an excitable but lovable jack russell "terror" named riley and my wonderful, funny, golf-obsessed bff johnny r.


Cheesy Chicken Enchiladas Verde

The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest! Throw a fiesta for dinner tonight and enjoy cheesy Mexican recipes.

Ingredients

  • 1 (16-ounces) jar Pace Salsa Verde
  • 1 1 / 2 cup shredded cooked chicken
  • 1 / 2 cup sour cream
  • 1 1 / 2 cup Cheddar Jack cheese, shredded
  • 8 corn tortillas or flour tortillas

Instructions

Preheat oven to 375 degrees F.

Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.

Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl.

Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining salsa verde.

Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.

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This really is an amazingly simple recipe. It's great for the times when we want something Mexican for dinner, but don't feel like doing a lot of cooking. We normally keep some bags of pre-cooked ground beef in the freezer and using the beef instead of chicken would also be quite tasty. I'm definitely keeping this recipe on file since time during the holiday season can be at a premium and this is a great dish to have in reserve.

This is the easiest chicken enchilada recipe I have ever seen. I have a salsa verde recipe that would be great. But store bought is always good when pressed for time. You could use leftover chicken or one large cooked chicken breast or two smaller ones. I do find the breasts kind of dry so I think thighs would be a good choice too.

My family and friends rave over this dish!

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What to serve with layered enchiladas

I like to serve this yummy dish with a drizzle of salsa, jalapeno, slices of ripe avocado, and a big ol&rsquo dollop of sour cream! Sprinkled with freshly chopped cilantro.

Another great idea is to sprinkle the top with crushed corn chips! It&rsquos so good!! Just a little crunch to go with the soft creamy stacked enchiladas in this casserole.

This dish makes for great leftovers! Just like lasagna&hellipit&rsquos even better the next day! There are just some dishes that like to marinate themselves and soak up all the goodness! Crock pot enchiladas is one of them!

Such an easy dish, loaded with flavor, and budget friendly! Anytime I can stretch three cups of chicken to feed the entire family it&rsquos a win for me and my bank account!

I hope your birds love this Slow Cooker Layered Chicken Enchilada Casserole as much as we do! Any dish that does all the work so that I can take nap&hellipis the BEST!

If you like this slow cooker recipe here are a few other slow cooker recipes you&rsquoll enjoy!

Thanks for stopping by! I hope you have a Great week! I&rsquod love to have you follow me on Facebook, Instagram, or Pinterest. You can find me by searching Norine&rsquos Nest! I&rsquoll be there!