Stacked Green Chili Enchiladas

Hola!  Here’s dinner with a crowd of friends who came in last week.  Happily, it was pretty easy to make two big pan-fulls–using pre-roasted chicken from the market.  Instead of rolling all those enchiladas, you just stack the ingredients in a baking dish and pop it into the oven.

And I think they all loved it because there was only 1 serving leftover to take a picture to show you!

1 grocery store roast chicken,
deboned & cut to bits
1/4 cup butter
2 tab. olive oil
2 cloves garlic
1/4 cup flour
14 oz. can chicken broth
1 cup milk
4 oz. can diced green chilis
1/2 cup salsa verde
1 cup sour cream
2 cups grated cheddar jack cheese
12 to 14 corn tortillas
garnish: avocado and a little more sour cream

Remove the skin, debone and cut the chicken to small chunks.  Cut the tortillas into 6 triangles each.

Melt the butter in a large skillet of pot.  Add the olive oil and garlic.  Bring it to a simmer and stir in the flour until it’s a thick paste.  Keep simmering and stir in the chicken broth a bit at a time.  Then add the milk the same way.  Continue to stir until it thickens.

Mix in the green chilis and salsa verde. Turn off the heat and stir in the sour cream.

In a 9″x13″ baking dish, pour 1/4 cup of the sauce to coat the bottom of the dish.  Layer 1/3 of the tortilla triangles to cover the bottom the baking dish.  Sprinkle 1/3 of the chopped chicken over the tortillas.  Sprinkle 1/2 cup of cheese on top.  Then drizzle 1/3 of the sauce over the cheese.

Repeat the same layer process two more times, topping with a full cup of cheese.

Tent foil over the baking dish, so that it doesn’t touch the cheese on top.  Bake it all up at 350 degrees for 25 minutes.  Take off the foil and cook 10 minutes more to melt the cheese completely.

Cut into squares and serve with a dollop of sour cream and a little avocado.


21 thoughts on “Stacked Green Chili Enchiladas

    • Me too Suzanne, love enchiladas, but sometimes I’m too lazy to roll them all up. Hope you like them! How are you doing?? Haven’t seen a new post since your awesome pita bread!! I think you’re keep busy– hugs hugs blog-buddy!

      • I don’t like rolling either which is why I love your recipe. It’s been busy, I am getting a new computer probably next week. It’s just such a hassle to post using my phone or iPad I am waiting until I get the computer. Wishing you a great weekend!!

        • Hi Suzanne– that’s good news– computer on the way! I know it’s a bother to do without it (from experience!). Glad to here all’s OK with you. Happy weekend– What are you up to? I’m off to walk at the beach with some girlfriends this morning and then need to clean up this house, sort out stacks of stuff I’ve been putting off! Hugs to you blog-friend!

  1. Hi Rhonda – I have a very similar recipe that uses the traditional red enchilada sauce, I’ll have to try it with the green sauce. Is there a brand of salsa verde that you particularly like? -Kat

    • Hi Kat– I like Hedrez Salsa verde– but really I think they are all pretty much the same. It’s really not too spicy– so good to have extra salsa verde for people (not me) who like to turn up the heat! How’s your weekend look Kat?? I’m off to do a beach walk with friends– and then home to clean up some projects around here! Hope it’s a good one blog-buddy! xox

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