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!
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.
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!