Chicken Enchilada Stacks
Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- cooking spray
- 3cups shredded cooked chicken
- 1(10.75 ounce) can condensed cream of chicken soup, undiluted
- 1(10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2(4 ounce) cans chopped green chile peppers
- 1small onion, finely chopped
- 3tablespoons taco seasoning mix
- 6corn tortillas, warmed
- 2cups shredded Cheddar cheese
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.Step 2
Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.Step 3
Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.Step 4
Bake in the preheated oven, uncovered, until heated through, about 30 minutes.