Stacked Chicken Enchiladas

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READY IN: 1hr 30mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • 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.
  • Heat beans in the microwave or on the stove til they are softened.
  • 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.
  • Cover with the last 3 flour tortillas and trim them to fit the pan.
  • 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.
  • 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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