Easy Stacked Enchiladas Suizas
Only nine main ingredients including green chilies, corn tortillas, and Monterey Jack cheese result in the most comforting, flavorful, easy, crowd-pleasing dish.
Ingredients
- 2 lbs boneless skinless chicken breasts (cooked with Mexican spices - SEE NOTES), shredded or diced
- 15 oz green enchilada sauce
- 1 cup chicken broth
- 5 oz evaporated milk
- 2 cans (4 oz each) diced green chilies
- 3/4 cup yellow or white onion, diced small
- 3/4 cup cilantro, chopped and divided
- 10-12 corn tortillas, torn into fourths
- 2 cups Monterrey Jack cheese, shredded
- Cooking Spray
Instructions
- Preheat oven to 350° F. Coat the bottom of a 9x13 baking dish with cooking spray and set aside.
- In a medium-sized mixing bowl, add enchilada sauce, chicken broth, and evaporated milk. Whisk together to combine then stir in the onions, green chilies and 1/2 cup of the cilantro.
- Add a layer of sauce to the bottom of the prepared baking dish. Add a single but overlapped layer of corn tortillas. Next, add 1/3 of the chicken and a light layer of cheese. Repeat layers two more times ending in cheese.
- Cover tightly with non-stick foil and bake for 30 minutes. Uncover then bake for 10 more minutes or until golden and bubbly. Let sit for 5-10 minutes before serving.
- Garnish with remaining cilantro.
Notes
- How I prepare the chicken: place chicken breasts in a slow cooker with about 1/2 cup water. Then sprinkle with 1 teaspoon salt, black pepper to taste, and 1/2 teaspoon each cumin, chili powder, onion powder, garlic powder and oregano. Cook for 3 hours on high then shred or chop.
- You can also bake the chicken by preparing in the way above but in a baking dish. Cover with foil and bake at 350 for 30 minutes or until cooked through.
- You can also use rotisserie! Just add the same spices but omit the salt.
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