Chicken Enchilada Stacks recipe

All Recipes Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

cooking spray
3 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 (4 ounce) cans chopped green chile peppers
1 small onion, finely chopped
3 tablespoons taco seasoning mix
6 corn tortillas, warmed
2 cups shredded Cheddar cheese

Nutrition Info

449.5 calories
carbohydrate: 25.2 g
cholesterol: 101.7 mg
fat: 23.9 g
fiber: 2.3 g
protein: 32.5 g
saturatedFat: 10.9 g
servingSize: -
sodium: 1721.8 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.

  2. Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.

  3. Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture, cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.

  4. Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.

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