Stacked Chicken Enchiladas: A Family Favorite

I remember the first time I made these stacked enchiladas. It was a busy weeknight, and I was looking for something quick, satisfying, and packed with flavor. The aroma of chili powder and cumin filled the kitchen as the sauce simmered, and the anticipation grew as layers of tortillas, chicken, and cheese were stacked high. The bubbling, cheesy goodness that emerged from the oven was an instant hit, and it quickly became a regular on our family’s dinner rotation—a tradition I’m excited to share with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Not specified

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 (8 ounce) cans tomato sauce
• 3⁄4 cup low sodium chicken broth
• 1⁄2 teaspoon salt
• 1 rotisserie-cooked chicken, skin discarded, meat shredded into bite sized pieces
• 1 1⁄2 cups Mexican cheese, shredded
• 2 tablespoons fresh cilantro, chopped fine
• 12 (6 inch) corn tortillas

Equipment Needed

• Large saucepan
• Microwave-safe plate
• 9×13 inch baking dish
• Aluminum foil

Instructions

1. Adjust oven rack to the middle position and preheat oven to 400 degrees F.
2. Heat the vegetable oil in a large saucepan over medium-high heat until it shimmers. This indicates the oil is hot enough to start cooking.
3. Add the finely chopped onion to the saucepan and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
4. Stir in the chili powder and ground cumin and cook until fragrant, about 30 seconds. This step blooms the spices, releasing their aroma and enhancing their flavor. Be careful not to burn them.
5. Stir in the tomato sauce, chicken broth, and salt. Simmer until the sauce is slightly thickened, about 5 minutes. Stir occasionally to prevent sticking. Cover the saucepan and keep the sauce warm.
6. In a bowl, toss together the shredded chicken, 1/4 cup of the sauce, 1 cup of the shredded Mexican cheese, and the chopped cilantro. Ensure the chicken is evenly coated with the sauce and cheese.
7. Spread about 1/2 cup of the sauce on a microwave-safe plate. This will help soften the tortillas and prevent them from cracking.
8. Place 4 tortillas on the plate, overlapping slightly if necessary. Microwave until pliable, about 1 minute. This makes the tortillas easier to work with when layering.
9. Place the softened 4 tortillas on the bottom of a 9×13 inch baking dish, covering the bottom of the dish.
10. Cover the tortillas with half of the chicken mixture, spreading it evenly over the tortillas.
11. Top with another layer of 4 tortillas.
12. Spread half of the remaining sauce over the tortillas.
13. Cover with the remaining chicken mixture.
14. Top with the last 4 tortillas, the remaining sauce, and the remaining shredded Mexican cheese.
15. Wrap the baking dish tightly with aluminum foil.
16. Bake in the preheated oven for 15 minutes, or until the enchiladas are heated through. The foil prevents the cheese from burning and helps to steam the enchiladas.
17. Remove the foil and bake for another 5 minutes, or until the cheese is lightly browned and bubbly. Keep a close eye on them during this final step to prevent burning.

Expert Tips & Tricks

• Spice Level: Adjust the amount of chili powder according to your preferred heat level. For a milder flavor, use a mild chili powder or reduce the quantity. For a spicier kick, use a spicier chili powder or add a pinch of cayenne pepper.
• Tortilla Softening: If you don’t have a microwave, you can soften the tortillas by lightly heating them in a dry skillet or wrapping them in a damp towel and microwaving for short intervals.
• Make-Ahead Tip: You can assemble the enchiladas ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking. Add about 5-10 minutes to the baking time if baking from cold.
• Cheese Blend: Feel free to experiment with different cheese blends. Monterey Jack, cheddar, or a combination of your favorites would work well.
• Preventing Soggy Enchiladas: Lightly frying the tortillas before assembling can help prevent them from becoming soggy. Just a quick dip in hot oil is all you need.
• Chicken Variation: If you don’t have a rotisserie chicken, you can use leftover cooked chicken, shredded, or cook some chicken breasts specifically for this recipe. Poaching or baking the chicken breasts will keep them moist.

Serving & Storage Suggestions

Serve the stacked chicken enchiladas hot, straight from the oven. They are delicious on their own or with a dollop of sour cream, a scoop of guacamole, or a sprinkle of extra cilantro.

• Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions. To prevent the enchiladas from drying out, cover them with foil while reheating in the oven.
• Freezing: For longer storage, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 2-3 months. Thaw completely in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	530.4 kcal	N/A
Calories from Fat	N/A	48%
Total Fat	28.1 g	43%
Saturated Fat	10.8 g	53%
Cholesterol	122.4 mg	40%
Sodium	1146.2 mg	47%
Total Carbohydrate	31.4 g	10%
Dietary Fiber	6 g	23%
Sugars	6.3 g	25%
Protein	39.5 g	79%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the chicken with cooked black beans, pinto beans, or a vegetarian meat substitute. Add some chopped vegetables like bell peppers and corn for extra flavor and texture.
• Gluten-Free: Ensure that the tomato sauce and chili powder are gluten-free. Most importantly, use gluten-free corn tortillas.
• Dairy-Free: Substitute the Mexican cheese with a dairy-free shredded cheese alternative. Be sure to check the label to ensure it melts well.
• Spicier Version: Add some chopped jalapeños or a dash of hot sauce to the chicken mixture for extra heat.
• Different Protein: Use shredded pork, beef, or turkey instead of chicken.

FAQs (Frequently Asked Questions)

Q: Can I use flour tortillas instead of corn tortillas?
A: While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Keep in mind that flour tortillas are more delicate and may become soggier than corn tortillas.

Q: How do I prevent the tortillas from cracking when I roll/stack the enchiladas?
A: Softening the tortillas before assembling the enchiladas is key. Microwaving them with a little sauce or steaming them in a damp towel will make them more pliable and less likely to crack.

Q: Can I add vegetables to this recipe?
A: Absolutely! Adding vegetables like bell peppers, onions, corn, or zucchini can enhance the flavor and nutritional value of the enchiladas. Simply sauté them along with the onion in the sauce.

Q: What kind of cheese is best for enchiladas?
A: Mexican cheese blends are a great choice for enchiladas because they melt well and have a good flavor. Monterey Jack, cheddar, or a combination of your favorite cheeses also work well.

Q: Can I make this recipe in a smaller baking dish?
A: Yes, you can adjust the recipe to fit a smaller baking dish. You may need to reduce the number of tortillas and the amount of filling accordingly. You can also make individual enchilada stacks.

Final Thoughts

These stacked chicken enchiladas are a testament to the fact that delicious meals don’t have to be complicated. With simple ingredients and straightforward steps, you can create a flavorful and satisfying dish that the whole family will love. Don’t be afraid to experiment with variations and substitutions to make it your own. I hope you enjoy making and sharing this recipe as much as I do! Perhaps serve it with a refreshing margarita or a crisp Mexican beer. Enjoy!