Stacked Chicken Enchiladas

4.95 from 17 votes
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Stacked Chicken Enchiladas – an easy chicken enchilada casserole that is great for weeknights. Much less work, same great taste, so dinner is on the table fast!

Mexican food is kind of a favorite around here, we eat way more of it than we probably should. And Homemade Enchilada Sauce is something I always have in the freezer for when cravings strike.

I mean you just never know when you are going to want to make Pork Enchiladas. Sometimes enchiladas can take more time than you want, with all the rolling involved. So this chicken enchilada casserole is the perfect solution.

Stacked Chicken Enchiladas - an easy chicken enchilada casserole that is great for weeknights. Much less work, same great taste, so dinner is on the table fast!

 

 

As much as I love making enchiladas, Chicken Enchiladas with Green Chili Sauce are a must around here, sometimes it is just more work than I want to put into dinner. I usually save them for the weekend, but then plans change, and they get pushed until the middle of the week.

So that is where these stacked chicken enchiladas come in. You use all the same ingredients you would normally use, you just layer it into a casserole dish. Or throw it into a pot and have 20 Minute Cheesy Chicken Enchilada Soup!

Stacked Chicken Enchiladas - all the flavors of chicken enchiladas in an easy layered casserole. Much less work, same great taste, so dinner is on the table fast!

 

Everyone hears the word casserole and turns their nose up. They remember some goopy, soggy mess from when they were a kid. But this chicken enchilada casserole recipe is anything but what you remember as a kid.

So the next time you have a craving for Mexican food, you can get all the flavors of your favorite enchiladas in a quick and easy casserole.

Stacked Chicken Enchiladas - all the flavors of chicken enchiladas in an easy layered casserole. Much less work, same great taste, so dinner is on the table fast!

The thing that makes this chicken enchilada casserole recipe special is the sauce. It is a homemade enchilada sauce you make in the blender in about 2 minutes. No simmering on the stove for a long time. Almost as easy as opening a can, but tastes so much better! So don’t skip that step. Pick up a rotisserie chicken, or save some leftover chicken to make it come together even quicker on a busy night.

We can’t have Mexican food without guacamole, so I served our favorite homemade guacamole with ours. Dinner was done in minutes and the family was happy, that is a win on any weeknight for me!

 

stacked chicken enchiladas in a pan
4.95 from 17 votes

Stacked Chicken Enchiladas

By Erin
Stacked Chicken Enchiladas - all the flavors of chicken enchiladas in an easy layered casserole. Much less work, same great taste, so dinner is on the table fast!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4

Ingredients 

  • 1 Tbls olive oil
  • 1 pound boneless, skinless chicken breasts, pounded thin
  • 1 teaspoon salt, divided
  • 1/2 cup plain Greek yogurt
  • 1/4 cup green onions, chopped
  • 1 medium-size red onion, cut into 1/2-in. slices
  • 1 jalapeno
  • 4 garlic cloves
  • 1 28 oz can whole tomatoes
  • 1/4 cup chicken stock
  • 1 teaspoon cumin
  • 9 corn tortillas
  • 1 1/2 cups shredded cheese, (cheddar or Mexican blend)

Instructions 

  • Preheat oven to 425 degrees.
  • In a large skillet heat olive oil over medium high heat. Add chicken and cook for 5-6 minutes per side. Remove from pan and let cool slightly. Shred chicken and season with 1/4 tsp salt.
  • In a bowl combine chicken, greek yogurt and 2 Tbls green onions.
  • In a large skillet, over high heat cook onion and jalapeno for about 4 minutes. Add garlic and cook for a few minutes until everything is charred.
  • To a blender add charred veggies, tomatoes, remaining salt, chicken stock and cumin. Blend until smooth.
  • Spray and 8 inch baking dish with non-stick spray. Place 3 tortillas (breaking in half if necessary) on the bottom of the pan in a single layer. Spread 1/2 cup tomato mixture over the tortillas. Top with 1/2 of the chicken mixture and about 1/2 cup of cheese. Repeat with a 2nd layer.
  • Top with the last 3 tortillas, the remaining sauce and the rest of the cheese.
  • Bake for 15-20 minutes until everything is hot. Top with the remaining green onions to serve.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 32g | Protein: 52g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 140mg | Sodium: 1003mg | Fiber: 4g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4
Calories: 553
Like this recipe? Leave a comment below!

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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9 Comments

    1. Stacked chicken enchiladas sound delicious. I can’t wait to try this simple recipe. I enjoy Mexican food. Thanks for sharing. Shalom

  1. 5 stars
    Excellent everyday meal. I followed the directions and it turned out well, Pleasing for both adults and children.

  2. 5 stars
    Looks like a fabulous dinner! I’d really love to make this, we need it specially during busy weeknights!