Dinner Tonight: Green Chile Chicken Tortilla Stack

I love to make tortilla stacks.  They really are just Shay’s lazy way of making enchiladas.  I love enchiladas but at 5:00 on a Monday with two hungry, cranky kids at my feet, I do not have the time or the patience to roll enchiladas.  Call me lazy but hey…this gets dinner on the table and keeps a smile on my face.  My sweet friend Sheaffer gave me her yummy Green Chile Chicken Enchilada recipe two years ago and I just started stacking them…thanks Sheaffer!
Shopping List
1 pound cooked, shredded chicken (click here to see how I get my chicken)
About 5 tortillas (we use whole wheat but feel free to use corn or flour)
1 cup sour cream
1 can (4.5 oz) chopped green chiles
1 can (19 oz) green chile enchilada sauce, divided
1 tablespoon chili powder
2 cups cheese (cheddar, Monty Jack…whatever you love), divided
Preheat oven to 350 degrees
Combine chicken, sour cream, chopped chiles, one cup enchilada sauce, chili powder, and one cup of cheese in a bowl.  Mix to combine.
In a lightly greased 8×8 inch baking dish, spread half of chicken mixture on bottom, top with a layer of tortillas (you might need to tear them to make them fit), top with remaining chicken mixture, top with a second layer of tortillas.  Pour another cup of enchilada sauce over casserole and top with remaining one cup of cheese.  Cover with foil and bake 20 minutes.  Remove foil and bake another 20 minutes or until casserole is bubbly and golden on top.
Other ideas:
1. This casserole can be made in advance and kept in the fridge 2 days or in the freezer a month.
2. Add in frozen corn, Rotel, chopped veggies…whatever, to jazz it up for your family.
3. Switch to a traditional red enchilada sauce.
4. You can even swap with a pound of ground beef instead of chicken.
I love me an tortilla stack, I hope you do too!
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  • The Vaughans November 3, 2011 at 7:38 pm

    YUM! I absolutely hate rolling enchildas. Never thought about making a stack. So doing this next week šŸ™‚

  • Lauren November 4, 2011 at 1:21 am

    Brilliant! Rolling enchiladas makes me want to cry every time because invariably, they will tear! Making this very soon! By the way…I raved about the potato sausage chowder at my workout class today some friends have already texted tonight telling me that they made it and loved it!! ;). Loving your cooking blog!

  • Michelle Bradley July 13, 2012 at 4:22 am

    Stumbled across your blog getting bachelorette spoilers šŸ™‚ So glad i did I have already made these twice SO good and easy! Thanks!

  • f2604410-2b89-11e3-93fc-000f20980440 October 2, 2013 at 5:42 pm

    Hi Shay::
    I made your recipe last night and the flavor was fabulous but the flour tortillas were limp and soggy. Should I have warmed them up first and then torn them?.

  • Mix and Match Mama October 2, 2013 at 6:03 pm

    The tortillas are supposed to be limp and covered in sauce since the concept is kind of like a lasagna. I don't think you did anything wrong in preparing the recipe, you just had different expectations. The tortillas will be wet!