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.
Ingredients
- 2 Tablespoons canola oil
- 8 boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ 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
- ¾ cup shredded pepper jack cheese
Instructions
- Place a small roasting pan in the oven. Preheat to 425° with the pan inside. Repeat layers.
- 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° 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 ¼ 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 ¼ cup of salsa.
- Top with remaining 4 tortillas and remaining salsa mixture, sprinkle evenly with cheese. Bake at 425° for 15 minutes or until golden brown.
Notes
Recipe from Cooking Light Magazine.