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Green Chile Chicken Enchilada Stack

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

Sauce:

  • 2 tablespoons butter
  • ½ cup chopped onion, about 1/2 medium onion
  • 2 tablespoons flour
  • ⅓ cup chicken broth
  • ¼ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (7-ounce) can green chile enchilada sauce (see note)
  • ½ cup sour cream, light or regular

For Stacking:

  • 5 (9 or 10-inch) white or whole wheat tortillas
  • 2-3 cups cooked shredded chicken
  • 1 cup medium or sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded

For Serving:

  • Chopped tomatoes
  • Diced avocados
  • Chopped cilantro
  • Lime wedges

Instructions 

  • Preheat the oven to 400 degrees F.
  • For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth.
  • Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
  • To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
  • Bake uncovered for 20-25 minutes.
  • Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.

Notes

Plan Ahead: this recipe calls for already cooked chicken (here's a great method for quickly cooking delicious, tender chicken for recipes like this).
Servings: the serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers.
Pan: if you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan.
Enchilada Sauce: here is my favorite homemade recipe.