A delightful twist on classic enchiladas, these cheesy chicken stacks are easy to prepare and full of flavor.
Preheat your oven to 350°F.
Preheating ensures even cooking and perfect texture.
Heat a small amount of oil in a skillet over medium heat.
Use just enough oil to lightly coat the skillet.
Quickly dip each tortilla in the hot oil for 2-3 seconds per side to soften, then place on paper towels to drain.
This step makes the tortillas pliable and prevents cracking.
Place one tortilla on a greased baking sheet. Layer with shredded cheese, chicken, green chilies, and onions.
Spread the ingredients evenly for consistent flavor.
Top with another tortilla and pour a generous amount of enchilada sauce over the stack.
Ensure the sauce covers the tortilla edges to keep them moist.
Repeat the layering process to create additional stacks.
You can make individual stacks for personalized servings.
Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
Keep an eye on the cheese to avoid over-browning.
Serve the enchilada stacks warm, garnished with fresh cilantro or a dollop of sour cream.
Pair with a side of guacamole or salsa for added flavor.
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