Stacked Chicken Enchiladas

Tex-Mex dish, lasagna style

Stacked Chicken Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp. vegetable oil

  • 8

    skinless, boneless chicken thighs (2 pounds)

  • 1

    tsp. ground cumin

  • ½

    tsp. kosher salt

  • ¼

    tsp. ground red pepepr

  • 2

    cups chopped onion

  • 8

    garlic cloves, minced

  • 1-15 oz. can organic whole peeled tomatoes, undrained & crushed

  • 1

    cup chopped fresh cilantro, divided

  • 3

    tbsp. fresh lime juice

  • 1-7 oz. can salsa verde

  • 12-6

    inch corn torlillas

  • ¾

    cup shredded pepper Jack cheese

  • 6

    tbsp. Mexican crema


Place a small roasting pan in a 425 degree oven. Heat skillet over medium high heat. Add oil; sprinkle chicken evenly with cumin, salt, pepper. Sauté chicken 3 minutes Turn chicken over and place in the preheated roasting pan. Add onion, garlic, & tomatoes to pan; bake for 15 minutes until meat is done. Cool; shred chicken and toss back into tomato mixture. Combine 3/4 cup cilantro, lime juice, & salsa verde; spread 1/4 cup mixture in a greased 11 x 17" baking dish. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa; sprinkle with cheese and bake at 425 degrees for 15 minutes. Top with 1/4 cup cilantro; place a tablespoon crema on each serving.


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