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Wednesday, September 14, 2011

Chicken Enchilada Stacker

This recipe is quickly becoming my favorite way to make enchiladas. Stacking is so much easier than rolling! This is an adaptation of a recipe my mom picked up at Macey's (a local grocery store). It's sooooo yummy!

The original recipe called for ground beef, red enchilada sauce, and an exorbitant amount of beans and green chilis. I modified it based on what our family likes - chicken, green enchilada sauce, and easy on the beans and chilis.

Chicken Enchilada Stackers

Shredded Chicken - about 1-1.5lbs
Cheese - whichever kind you prefer -about 8oz
Tortillas - about 6 (the original recipe called for 10" but I only had 8" on hand)
1 can Refried Beans (I used pureed pinto beans instead)
1 can olives, sliced (can use precut)
2 cans enchilada sauce
1 can diced green chilis, drained (not pictured)

You'll also need a cookie sheet and foil. I lined my cookie sheet with foil (which doesn't affect anything except clean up), but you'll also need it to cover the stack while it's in the oven.

A few notes: I didn't use all of both cans of enchilada sauce - maybe about 1.5 cans. If you had one bigger can (the 15-16oz size) of enchilada sauce, that would probably be perfect. I also only used about half of the can of olives and maybe 1/2 - 2/3 of the beans. If you use the 8" tortillas, you'll only get about 4 servings. If you use the 10" you should be able to get 6 (the original recipe called for 10" and was supposed to yield 6 servings).

1. Mix about 1/2 cup of the enchilada sauce into the chicken.
2. To begin your stack, start with a tortilla. Cover with about 1/3 of the chicken mixture. Top with about 1/4 cup cheese.

3. Layer another tortilla. Cover with beans, enchilada sauce, diced chilis, and olives. I can't give you measurements because I just did what looked good.

4. Repeat the layers of chicken and cheese, then beans.
5. Add another layer of chicken and cheese. Top with last tortilla.

6. Cover with foil and put into a 375 degree oven for about 30-40 minutes. Insert a fork/knife to check for doneness (it should be hot). When it's hot in the middle and starting to crisp at the edges, remove the foil.
7. Top with enchilada sauce, the remainder of the cheese and, if desired, olives and chilis. Put it back into the oven until the cheese is melted and bubbly.

8. Slice, serve, and enjoy!!!


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