Stacked Chicken Enchiladas

By cserumga

Amount per serving
Calories: 385
Fat: 17.3g
Saturated fat: 4.9g
Monounsaturated fat: 7.3g
Polyunsaturated fat: 3.7g
Protein: 25.4g
Carbohydrate: 32.2g
Fiber: 4.3g
Cholesterol: 111mg
Iron: 1.9mg
Sodium: 645mg
Calcium: 151mg

Ingredients

• 2 tablespoons canola oil
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 2 cups chopped white onion
• 8 garlic cloves, minced
• 1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed
• 1 cup chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 1 (7-ounce) can salsa verde
• Cooking spray
• 12 (6-inch) corn tortillas
• 3 ounces shredded pepper-Jack cheese (about 3/4 cup)
• 6 tablespoons Mexican crema

Preparation

Step 1

1. Place a small roasting pan in oven. Preheat oven to 425° (leave roasting pan in oven as it preheats).

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; sauté 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425° for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.

3. Combine 3/4 cup cilantro, juice, and salsa verde; spread 1/4 cup salsa mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425° for 15 minutes or until golden; sprinkle with remaining 1/4 cup cilantro. Top each serving with 1 tablespoon crema.