Chicken Enchilada Verde Stacks

Ready in less than half an hour, these enchilada-tostada hybrids are a fun and easy dinner the whole family will enjoy.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 12 6-inch corn tortillas
  • 1 1⁄2 cups green enchilada sauce, divided
  • 4 cups shredded chicken, cooked (safe internal temp. 165°F), divided
  • 8 ounces shredded Monterey Jack cheese, divided
  • Radishes, thinly sliced
  • Cilantro
  • Shredded lettuce


  • Preheat oven to 425°F.
  • On two baking sheets, arrange 6 tortillas per sheet. Bake 5 minutes, until slightly crisp and lightly browned, but not dry.
  • Line one baking sheet with parchment paper. Lay 4 crisped tortillas on paper. Top each with 2 tablespoons enchilada sauce, ½ cup chicken and 2 tablespoons cheese. Top each with second tortilla. Repeat layers of sauce, chicken and cheese. Top each with third tortilla, then 2 tablespoons sauce and 2 tablespoons cheese till you have 4 stacks with 3 tortillas each.
  • Bake 5 minutes, until cheese is melted. Top each with radishes and cilantro. Serve immediately with lettuce on side. Refrigerate any leftovers.