Sundays at my house are made for cooking and relaxing. Typically, Coraline and I will spend the day in the kitchen making a meal that will provide lots of leftovers to get through the first couple days of the week. As she is only three years old, at this time her favorite thing to do is make “soup” which consists of mixing a bunch of ingredients together and feeding them to her dolls. However, she truly helps too and is really good at baking.
One of my go to recipes that provides a plethora of leftovers is creamy stacked chicken enchiladas. I’ll preface this by letting you know, these enchiladas are a twist on the original – they’re made with flour tortillas, they have a green, creamy sauce and instead of rolled enchiladas they’re stacked.
Here is the list of ingredients you’ll want to have on hand:
- Rotisserie chicken
- Salsa verde
- Sour cream
- Flour tortillas
- 1 large yellow onion
- 3 – 5 cloves of garlic
- Limes
- Pepper jack cheese
- Optional toppings such as avocado slices, cilantro, diced tomatoes, pickled shallots
You’ll want to start by shredding all the meat from the rotisserie chicken. Once you have the chicken shredded you can also grate the cheese and set aside as well.
Now we can start on the creamy, dreamy white sauce. You’ll want to finely dice the garlic and onion. I have to admit – dicing uniformly is not my strong suit – but flavor definitely is! Once you have the garlic and onions diced, start to sauté them in the pan with butter and olive oil. Season the mixture well with salt and pepper – feel free to add some cumin, or any other spice you desire, if you’d like as well!
Once the onions and garlic are in a caramelized state of glory, deglaze the pan with 1/4 cup of white wine. Get all those delicious bits out of the pan!
Now it’s time to add the salsa verde and sour cream. Stir the sauce really well and let it start to bubble up. Cook it until it’s nice and thick.
Next it’s time to assemble the dish! You’ll want to start by pulling out your favorite baking dish. Layer some of the onion/garlic sauce mixture on the bottom of the pan. Next you’ll want to layer some flour tortillas on the bottom of the pan. Next will be the layer of chicken and then the layer of cheese. Repeat sauce, tortillas, chicken and cheese again ending with sauce & cheese on top.
I ended up using a Mexican cheese blend for my final layer of cheese since I was lazy and didn’t shred enough pepper jack. After that I baked until golden brown & bubbly!
Remove from oven and serve up a square. Top with diced tomatoes, cilantro, sliced avocado, pickled shallots or anything you fancy!
Stacked Chicken Enchiladas:
- 1 tablespoon butter
- 2 tablespoons of olive oil
- Meat from one rotisserie chicken
- 6 flour tortillas
- 8 oz of shredded pepper jack
- 8 oz of shredded Mexican cheese blend
- 1 large yellow onion, diced
- 3-5 garlic cloves depending on taste, minced
- 1 16 oz jar of salsa verde
- 1 16 oz tub of sour cream
- Juice of one lime
- 1/2 cup white wine
- Salt & pepper to taste
Preheat oven to 400 degrees.
Start by shredding meat from chicken and setting aside. Shred cheeses as well.
Take butter and olive oil and melt in pan over medium heat. Add onions and garlic. Salt & pepper to taste. Cook until carmelized and soft. Pour wine into pan to deglaze. Next add jar of salsa verde & sour cream. Stir until we’ll combined. Season again if needed. Add juice of one lime.
Pour layer of sauce in baking dish. Next layer 3 tortillas (I had to break one into a couple pieces to fill the gaps). Next layer with chicken and cheese. Repeat for second layer and top. Complete with a final layer of sauce & cheese.
Bake at 400 for 25 minutes or until bubbly and golden brown. Let cool for 5-10 minutes then serve with favorite toppings!
