This is a delicious, lighter recipe for chicken enchiladas. I am not one to fuss with rolling up crumbling tortillas so these are stacked–just like my lentil enchilada recipe. These are pretty quick to put together. Our evenings are insane at our house. I am always scrambling with the after-school homework rush and activities but I still want to feed my family good food. This is a great dish that can be made in advance and put in the refrigerator until ready to bake. Have some chopped veggies or a salad on the side and you have a healthy, delicious meal.
You can adjust the spiciness of this to your tastes by choosing mild, medium or hot enchilada sauce and salsa. I have to keep everything pretty mild in our house unfortunately. My daughter thinks mild green chiles are spicy and burn her mouth. Let me know if you try this recipe. I love hearing from readers.
Layered Chicken Enchiladas
3 cups cooked & shredded chicken
12 oz salsa
1 ½ cup shredded cheddar cheese
½ cup chopped cilantro
2.25-oz can sliced olives, drained
15-oz can black beans, drained
15-oz can corn, drained
16-oz can red enchilada sauce
16-oz can green enchilada sauce
corn tortillas (approx. 15)
Toppings: sour cream, avocado, sliced green onions
Combine shredded chicken with salsa and mix well. Add 1 cup cheese, cilantro, olive, beans and corn to chicken mixture. Combine enchilada sauces. Pour 1 cup of combined enchilada sauce into the bottom of a 9×13 dish. Tear tortillas in half and place 10 halves on the bottom to cover the sauce. Put half the chicken mixture on top of the tortillas and spread evenly around. Drizzle about ¼- ½ cup enchilada sauce over that. Repeat these steps one more time with the 10 halves, chicken mixture, and enchilada sauce. Spread out 10 more tortilla halves on top of everything. Top with 1 cup enchilada sauce and the remaining ½ cup grated cheese. Bake uncovered at 350 for 20-25 minutes. Top with sour cream, avocado and/or sliced green onions.
