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    You are in: Home / Recipes / Stacked Chicken Enchiladas Recipe
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    Stacked Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Chef Meela's Note:

    These are easy and fabulous!! They also work with ground beef or steak. Also, there is LOTS of room in this recipe for artistic license-- you can add olives, bell peppers, etc. Just add some salad greens on the side and dinner is served.

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Cut the chicken breasts into cubes and brown in a skillet with olive oil, onion, and garlic til done. Add green chiles and salt and pepper to taste.
    3. 3
      Heat beans in the microwave or on the stove til they are softened.
    4. 4
      Lay 3 of the flour tortillas in the bottom of 9x13 pan so to cover. Pour 1/3 of the enchilada sauce over the tortillas. Spread 1/2 of the refried beans on the tortillas. Layer 1/2 of chicken/onion/chile mixture over beans. Sprinkle 2 cups of shredded cheese over the chicken mixture. Cover with 3 more flour tortillas and repeat all layers.
    5. 5
      Cover with the last 3 flour tortillas and trim them to fit the pan.
    6. 6
      Pour the last bit of enchilada sauce over the top layer of tortillas and spread it around. You can sprinkle more cheese on top if you like.
    7. 7
      Bake at 350 for 30-40 minutes. When it's done, let it sit on the stove for about 10-15 minutes to firm up, cut it and serve with sour cream and pico de gallo if desired.

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    Ratings & Reviews:


    Nutritional Facts for Stacked Chicken Enchiladas

    Serving Size: 1 (169 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 323.2
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 6.9 g
    Cholesterol 49.9 mg
    Sodium 973.0 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 3.5 g
    Sugars 1.8 g
    Protein 21.3 g

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