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Stacked Chicken Enchiladas - Cooking with Tami
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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.
Print Recipe
Servings: 4
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Place a small roasting pan in the oven.  Preheat to 425° with the pan inside.         Repeat layers.  
  2. Heat a large skillet over medium-high heat.  Add oil to pan, swirl to coat.
  3. Sprinkle both sides of chicken with cumin, salt, and pepper.  Add chicken to pan; sauté 3 minutes.
  4. 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.  
  5. Shred chicken and toss with the tomato mixture.
  6. Combine cilantro, lime juice, and salsa verde.
  7. Spread ¼ cup of salsa mixture in the bottom of a 11" x 7" glass baking coated lightly with cooking spray.
  8. Top with 4 overlapping tortillas, half of chicken mixture, and ¼ cup of salsa.  
  9. 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.