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Easy Stacked Enchiladas Suizas

Easy Stacked Enchiladas Suizas

Charlotte Hancey
Only nine main ingredients including green chilies, corn tortillas, and Monterey Jack cheese result in the most comforting, flavorful, easy, crowd-pleasing dish.
5 from 2 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Servings 8

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

  1. 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. 
  2. 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. 
  3. You can also use rotisserie! Just add the same spices but omit the salt. 
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