Post by Loupy on Jan 10, 2019 17:17:33 GMT -7
Stacked Chicken Enchiladas
From: Kristine @ kristineskitchenblog.com/stacked-chicken-enchiladas/
These Stacked Chicken Enchiladas are super easy to make! Instead of rolling the filling in tortillas, layer everything in a casserole dish to make this favorite Mexican dinner!
Serves: 8
Ingredients
1 ½ cups low fat Greek yogurt (plus more for serving)
½ tsp. chili powder
½ tsp. cumin
5 green onions, white and light green parts, sliced thin (plus more for serving)
1 ½ cups grated cheddar cheese
1 ½ cups grated Monterey jack cheese
2 cups red enchilada sauce
8 corn tortillas
2 cups cooked chicken, chopped small
For serving: Greek yogurt, sliced green onions, avocado, and/or cilantro
Directions
Preheat oven to 375 degrees F.
Lightly spray an 8x8-inch baking dish with cooking spray and set aside.
In a medium bowl, combine the yogurt, chili powder, cumin and green onions.
In another bowl, toss together the grated cheddar and jack cheeses.
Place a few spoonfuls of enchilada sauce in the baking dish and spread to evenly cover the bottom of the dish.
Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.
Spread ¼ of the yogurt mixture over the tortillas, followed by ⅓ of the chicken, ¼ of the remaining sauce, and ¼ of the cheese. Repeat layers twice more: using 2 tortillas, ⅓ of the remaining yogurt, ½ of the remaining chicken, and ⅓ of the remaining sauce and cheese in each layer.
For the top layer, use the last 2 tortillas and the rest of the yogurt, sauce, and cheese.
Cover with foil that is lightly greased with cooking spray.
Bake in the preheated oven for 30 minutes; uncover and bake an additional 5-8 minutes, until sauce is bubbly and cheese just begins to brown. Let stand at room temperature for 10 minutes before serving.
Serve topped with a dollop of Greek yogurt, green onions, cilantro, and avocado, if desired.
From: Kristine @ kristineskitchenblog.com/stacked-chicken-enchiladas/
These Stacked Chicken Enchiladas are super easy to make! Instead of rolling the filling in tortillas, layer everything in a casserole dish to make this favorite Mexican dinner!
Serves: 8
Ingredients
1 ½ cups low fat Greek yogurt (plus more for serving)
½ tsp. chili powder
½ tsp. cumin
5 green onions, white and light green parts, sliced thin (plus more for serving)
1 ½ cups grated cheddar cheese
1 ½ cups grated Monterey jack cheese
2 cups red enchilada sauce
8 corn tortillas
2 cups cooked chicken, chopped small
For serving: Greek yogurt, sliced green onions, avocado, and/or cilantro
Directions
Preheat oven to 375 degrees F.
Lightly spray an 8x8-inch baking dish with cooking spray and set aside.
In a medium bowl, combine the yogurt, chili powder, cumin and green onions.
In another bowl, toss together the grated cheddar and jack cheeses.
Place a few spoonfuls of enchilada sauce in the baking dish and spread to evenly cover the bottom of the dish.
Lay 2 tortillas over the sauce, cutting them in half as needed to make them fit evenly.
Spread ¼ of the yogurt mixture over the tortillas, followed by ⅓ of the chicken, ¼ of the remaining sauce, and ¼ of the cheese. Repeat layers twice more: using 2 tortillas, ⅓ of the remaining yogurt, ½ of the remaining chicken, and ⅓ of the remaining sauce and cheese in each layer.
For the top layer, use the last 2 tortillas and the rest of the yogurt, sauce, and cheese.
Cover with foil that is lightly greased with cooking spray.
Bake in the preheated oven for 30 minutes; uncover and bake an additional 5-8 minutes, until sauce is bubbly and cheese just begins to brown. Let stand at room temperature for 10 minutes before serving.
Serve topped with a dollop of Greek yogurt, green onions, cilantro, and avocado, if desired.
