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Chicken Enchilada Stacks

Chicken Enchilada Stacks - tender chicken, flavorful sauce, and melted cheese! Bake until golden and serve hot. Try this delicious recipe tonight and enjoy!

This hearty Chicken Enchilada Stacks recipe is a flavorful twist on traditional Mexican cuisine, with tender chicken cooked in a spicy enchilada sauce, layered with crispy tortillas and melted Monterey Jack cheese. Perfect for a weeknight dinner or special occasion, this dish is sure to satisfy your cravings!

Ready Time

40 mins


4 servings


  • 12 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 medium onions, diced
  • 3 cloves of garlic, minced
  • 1 can (10 oz) of enchilada sauce
  • 1 can (14.5 oz) of diced tomatoes, drained
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8-10 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped scallions (optional)


Preheat oven to 375°F (190°C).

In a large skillet, heat 1 tablespoon of oil over medium-high heat.

Add the chicken and cook until browned, about 5-6 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onions and cook until they’re translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional 1 minute.

Stir in the cumin, paprika, cayenne pepper, salt, and black pepper.

Cook for 1 minute.

Add the canned enchilada sauce and diced tomatoes.

Bring the mixture to a simmer and let it cook for 2-3 minutes.

In a large bowl, combine the cooked chicken, enchilada sauce mixture, and 1/2 cup of the shredded Monterey Jack cheese.

Mix well to combine.

In a 9×13 inch baking dish, spread a thin layer of the enchilada sauce on the bottom.

Arrange 4 corn tortillas on the bottom of the dish, overlapping them slightly.

Spoon about 1/4 of the chicken mixture on top of the tortillas, followed by 1/4 of the shredded cheese.

Repeat the layers two more times, ending with a layer of cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and top with the chopped cilantro and scallions (if using).

Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before slicing into squares and serving.


Chicken breasts should be cut into 1-inch pieces, so they cook evenly.

If using scallions, prepare them just before baking, as they can wilt quickly.

To prevent tortillas from cracking, cover them with a damp paper towel while preparing the other ingredients.

For an extra kick, add more cayenne pepper or use hot sauce.

To freeze, assemble the stacks, cover with plastic wrap, and bake frozen for an additional 10-15 minutes.

Nutrional Value

  • Calories: 540
  • Total Fat: 26g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 450mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 35g
Chicken Enchilada Stacks
Chicken Enchilada Stacks

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