Stacked Chicken Enchiladas

A satisfying Tex-Mex inspired dinner is only minutes away with these super-satisfying stacked enchiladas. You can prepare this dish two days ahead and store it in the refrigerator. Leftovers make a wonderful lunch the next day!

Serves: 6Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 1 can (10 oz.) Rotel Diced Tomatoes and Green Chilies, drained
  • 2 cups shredded rotisserie chicken breast
  • 8 oz. shredded Mexican cheese blend
  • 1 container (16 oz.) sour cream, divided
  • 2 tsp. taco seasoning, divided
  • 12 corn tortillas

Directions

  • Preheat oven to 375°F.
  • Add butter to a medium skillet over medium heat. Once melted, add the chopped onions and cook until tender, about 5 minutes. Add the Rotel and cook for 1 minute more, then remove the skillet from the heat.
  • In a medium bowl, combine the shredded chicken, ¾ of the shredded cheese, half the sour cream, and 1 teaspoon of taco seasoning. Mix well, then add the onion and Rotel mixture and mix to combine.
  • Spray a 9"x13" baking dish with non-stick cooking spray. Lay three tortillas on the bottom of the pan. Spread over ⅓ of the chicken mixture. Repeat. Top each chicken tortilla with a layer of tortillas. Sprinkle the reserved cheese evenly over the top. Bake for 40 minutes, or until the cheese is melted and bubbling. Cool for 5 minutes.
  • In a small bowl combine the reserved sour cream and taco seasoning and mix well. Garnish each serving with some of the sour cream mixture.

Recipe Information

Serves: 6

Ingredients

  • 1 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 1 can (10 oz.) Rotel Diced Tomatoes and Green Chilies, drained
  • 2 cups shredded rotisserie chicken breast
  • 8 oz. shredded Mexican cheese blend
  • 1 container (16 oz.) sour cream, divided
  • 2 tsp. taco seasoning, divided
  • 12 corn tortillas

Directions

  • Preheat oven to 375°F.
  • Add butter to a medium skillet over medium heat. Once melted, add the chopped onions and cook until tender, about 5 minutes. Add the Rotel and cook for 1 minute more, then remove the skillet from the heat.
  • In a medium bowl, combine the shredded chicken, ¾ of the shredded cheese, half the sour cream, and 1 teaspoon of taco seasoning. Mix well, then add the onion and Rotel mixture and mix to combine.
  • Spray a 9"x13" baking dish with non-stick cooking spray. Lay three tortillas on the bottom of the pan. Spread over ⅓ of the chicken mixture. Repeat. Top each chicken tortilla with a layer of tortillas. Sprinkle the reserved cheese evenly over the top. Bake for 40 minutes, or until the cheese is melted and bubbling. Cool for 5 minutes.
  • In a small bowl combine the reserved sour cream and taco seasoning and mix well. Garnish each serving with some of the sour cream mixture.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat28g
Saturated Fat16g
Cholesterol105mg
Sodium480mg
Total Carbohydrate10g
Dietary Fiber1g
Sugars2g
Protein21g