Stacked Chicken Enchiladas

This recipe is easy to assemble.  It is tempting to use a pre made rotisserie chicken, but the flavor from roasting the thighs is hard to replicate.


2 Tablespoons canola oil
8 skinless, boneless chicken thighs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 cups chopped onion
4 garlic cloves, minced
1-15 oz. can whole peeled tomatoes, undrained and crushed
1 cup chopped fresh cilantro
3 Tablespoons fresh lime juice
1-7 oz. can salsa verde
12-6″ corn tortillas
3/4 cup shredded pepper jack cheese

Place a small roasting pan in the oven.  Preheat to 425 degrees with the pan inside.  Heat a large skillet over medium-high heat.  Add oil to pan, swirl to coat.  Sprinkle both sides of chicken with cumin, salt, and pepper.  Add chicken to pan; sauté 3 minutes.  Turn chicken over, sauté for 3 more minutes and place in the preheated roasting pan.  Add onion, garlic, and crushed tomatoes.  Bake at 425 degrees for 15 minutes or until chicken is done.  Cool.  Shred chicken and toss with the tomato mixture.  Combine cilantro, lime juice, and salsa verde.  Spread 1/4 cup of salsa mixture in the bottom of a 11″ x 7″ glass baking coated lightly with cooking spray.  Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup of salsa.  Repeat layers.  Top with remaining 4 tortillas and remaining salsa mixture, sprinkle evenly with cheese.  Bake at 425 degrees for 15 minutes or until golden brown.

Serves: 4

Recipe from Cooking Light Magazine.