Here’s how to toast walnuts to the ideal, nuttiness for a delicious snack. Scale the recipe to reflect the number of walnuts you’ll require.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 1 tablespoon vegetable oil, or as needed
- 16 (6 inch) corn tortillas, or more to taste
- 4 boneless skinless chicken thighs, cut into chunks
- ½ onion, diced
- ½ cup diced mild green chiles
- 1 (28 ounce) can green chile enchilada sauce
- 1 (8 ounce) package shredded Monterey Jack cheese
- 4 ounces shredded mozzarella cheese, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
- Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
- Layer tortillas in a 9×13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
- Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.
- Chicken breasts can be used in place of the chicken thighs.
- Roasted and peeled Hatch chile peppers can be used in place of the diced green chiles.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 646 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was a simple and delicious recipe for enchiladas and perfect for my non-spice husband- still plenty tasty. I made as written also following other suggestions. I only had 3 chicken thighs but added half a 12 oz can of Swanson chicken breast when I added the chiles (I used a small can of drained and diced). I also added 1/2 tsp of both cumin and chili powder at this time while chicken finished cooking. I shredded the chicken and ended up with 3 layers. I had never done enchiladas without rolling before and found this method delightful. Thank you- will make again!
Tortillas came out a bit mushier than I would have liked…but that was probably my error. Pretty simple to make. I added low fat sour cream to the cheese mixture. Yummy.
I loved this recipe. I followed the directions but also followed a lot the the suggestions, like adding more of my favorite Mexican seasonings and also a bit less of the sauce, I used just a little over a half can and froze the rest for another use. I used chicken thighs because they have more flavor and hold up better in a crock pot which I used.
I would leave out the chicken. When I lived in New Mexico, stacked were the only way enchiladas were served (enchiladas montanas). This is an ex celent recipe.
Very good weeknight recipe!
The family loved it!
This is very good. I did make some modifications though. I boiled and shredded the chicken, added some chopped black olives and some sour cream and only used Monterey Jack.
I wanted sort of a slow cooker version of this recipe. I took chicken breasts, chicken broth, green chiles, salt, pepper, cumin, chili powder, cayenne, chipotle chili powder, paprika, half an onion, and three garlic cloves in a slow cooker on low for several hours. I shredded the chicken and then followed the recipe except I rolled the enchiladas up instead and used two 8×8 containers.
yummy. I added jalapenos
Definitely make it again. Used 2# boneless skinless chicken breast – cooked in pan then shredded rather than chicken thighs. Added 1 tsp cumin & 1 tsp chili powder to enchilada sauce as suggested. Used shredded Mexican Cheese Blend. Nuked corn tortillas 4 at a time between damp paper towels (enough to soften) rather than pan-fry. Wonderful dish!
This was very good, I will make it again. I do think you need to shred the chicken add about a teaspoon of cumin and chili powder about 3/4 of that big can of enchilada sauce . Great recipe
This was so good! My fiance went back for thirds. I didn’t change a thing, although next time I might use breasts and shred them instead of just cubing them.
This is simple and delicious. The only thing I would change next time, is shred the chicken, instead of pieces and add black olives.
I modified the cooking technique but no changes to the ingredients. I cooked the onion and chicken thighs in a crockpot. This allows a more tender chicken thigh. Afterwards I proceeded with frying the corn tortillas and layering the casserole. I think this needs a pinch of cumin and chili powder, and less enchilada sauce. I found it doesn’t need salt at all.