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About This Recipe
I could spend all day hyping this chicken enchilada stack up. Truly one of my favorite recipes to date and Simon agrees! Everything about it is amazing and I can’t think of a single thing I would change.
Soft layered tortillas layered with shredded salsa verde chicken and homemade creamy green chili sauce. All topped with some creamy Mexican cheese!
It is melt-in-your-mouth, drool-worthy, all the best adjectives I would use to describe delicious food and more! And even though it has purposely been lightened up, IT TASTES LIKE THE REAL DEAL!
I used my salsa verde chicken to give this stack more flavor (versus just plain chicken alone). I highly recommend using the same if you decide to make, though you can use any type of cooked and shredded chicken for this recipe!
If you have leftover salsa verde chicken, use it for these super easy salsa verde chicken bowls! And for more easy family favorite casseroles try my Doritos pie casserole, rotini pasta bake or spinach and artichoke chicken bake!
Why You’ll Love This Green Chili Chicken Enchilada Stack
- Easier to make than standard enchiladas!
- One serving size is HUGE!
- The whole family will love this one! Guaranteed.
- Customizable depending on what you have on hand, preferences and dietary needs!
- Have I mentioned it’s incredible? It’s so delicious y’all!
- Vegetables – we’ll use some zucchini and onion. You can sub (or add) more or different vegetables if you wish. Peppers would also be yummy here!
- Taco seasoning – store-bought or homemade both work great!
- Chicken – I used this Crock Pot salsa verde chicken. It’s super flavorful and I highly recommend! But any cooked, shredded chicken works!
- Butter
- Greek yogurt – using greek yogurt helps us get by with using less cream cheese which helps keep the fat down some.
- Salsa verde – I used Herdez in the jar
- Cream cheese
- Diced green chilis (in the can)
- Tortillas – Any tortillas work! Flour tortillas work better than corn tortillas in holding everything together but you could use those if you wanted. Use grain free tortillas if needed.
- Shredded Mexican cheese
There are many subs that can be made in this recipe depending on what you have on hand, what your goals are and what you are in the mood for!
- Sub chicken for pork! Sub the salsa verde chicken or my pork carnitas!
- Use Corn Tortillas! Use corn or your favorite tortillas!
- Add extra veggies! Add peppers, mushrooms, or whatever other veggie sounds good!
- Use a different cheese! I used Mexican cheese to keep it traditional but you could use pepperjack, cotija, mozzarella, etc.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat oven to 350°F. Bring a large skillet to medium heat. Spray with cooking spray and add zucchini and onions. Season with taco seasoning and salt and cook for 6-7 minutes, or until vegetables are soft and slightly browned.
2. Remove from heat and add vegetables to a mixing bowl. Add the chicken and toss to combine.
3. Rinse pan (or grab a new one) and make sure it has cooled, then set to the lowest heat. Add all the ingredients for the creamy green chili sauce. Stir constantly until cream cheese has melted. Then remove from heat.
4. Spray a 9×13-inch dish with cooking spray. Layer 3 tortillas on the bottom of the dish (2 normal and then one cut in half as pictured).
5. Add 1/2 of enchilada filling, then layer with 3 more tortillas, the other 1/2 of the enchilada filling, and finally the 3 remaining tortillas.
6. Add the creamy green chili sauce.
7. Sprinkle evenly with cheese.
8. Bake for 10-15 minutes, or until cheese has melted.
What To Eat With Green Chili Enchilada Stack
This enchilada stack is packed with protein, carbs and veggies all in one bake! It may be enough on its own for but if you want to have add some sides try pairing it with:
- Vegetables: green beans, broccoli, peppers, or any other veggie you can think of!
- Corn. corn salad or regular corn, so good!
- Rice: cilantro lime rice or cauliflower rice for a lower carb option.
- Salad. With your favorite side salad!
- Toasted chips and salsa. True Mexican style!
Do I have to use the salsa verde chicken?
Absolutely not! I like using the Crock Pot salsa verde chicken because it brings so much extra flavor, but any cooked chicken works. Feel free to use rotisserie, canned or quickly make your own regular shredded chicken at home.
Note that since the salsa verde chicken does have more flavor, you may need to add some additional seasonings or sauce to the enchilada filling.
Can I make this chicken enchilada stack gluten-free?
Yes, just use corn tortillas or gluten-free flour tortillas to make this enchilada stack gluten-free.
Can I freeze this recipe?
I would not recommend freezing this enchilada stack since it has greek yogurt and cream cheese. Cream cheese and greek yogurt don’t tend to thaw well and can make this recipe watery when trying to reheat. Store this enchilada stack in the fridge for up to 4-5 days.
More Delicious Mexican-Inspired Recipes To Try
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Creamy Green Chili Chicken Enchilada Stack
Ingredients
Enchilada Filling:
- 2 medium zucchini (265g) peeled and finely diced
- 1 medium yellow onion (250g) finely diced
- 1 Tbsp taco seasoning
- 1/4 tsp salt
- 3 cups salsa verde chicken (500g), or any cooked chicken
Creamy Green Chili Sauce:
Enchilada Stack:
- 9 flour tortillas use corn tortillas for gluten-free.
- 1/2 cup shredded Mexican cheese (56g)
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Instructions
- Preheat oven to 350°F.
- Bring a large skillet to medium heat. Spray with cooking spray and add zucchini and onions. Season with taco seasoning and salt and cook for 6-7 minutes, or until vegetables are soft and slightly browned. Remove from heat and add vegetables to a mixing bowl.
- Add the chicken and toss to combine.
- Rinse pan (or grab a new one) and make sure it has cooled, then set to the lowest heat. Add all the ingredients for the creamy green chili sauce. Stir constantly until cream cheese has melted. Then remove from heat.
- Spray a 9×13-inch dish with cooking spray. Layer 3 tortillas on the bottom of the dish (2 normal and then one cut in half as pictured). Add 1/2 of enchilada filling, then layer with 3 more tortillas, the other 1/2 of the enchilada filling, and finally the 3 remaining tortillas. Add the creamy green chili sauce.
- Sprinkle evenly with cheese and bake for 10-15 minutes, or until cheese has melted.
Notes
How To Make Your Own Shredded Chicken:
What you you need: approximately 1 ½ pounds of chicken or 2-3 chicken breasts depending on their size. If you need to skip the Crock Pot route, I would recommend first following the same recipe in a Instant Pot if you have one. If not, and have time, I would recommend boiling the chicken with salt + pepper, letting cool and then shredding. If you don’t have time to boil the chicken and need to make shredded chicken ASAP:- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. You can also use cooking spray.
- Add chicken and cook 4-5 minutes, or until golden brown on one side.
- Flip chicken and add 1 1/2 cups chicken broth or water.
- Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. Add additional chicken broth or water if the liquid absorbs before the chicken is cooked through.
- Cooking time will vary depending on thickness of chicken and actual temperature. If your chicken does not shred easily, then continue to cook, adding additional broth/water if needed.
- Remove chicken from skillet and let rest 5 minutes before shredding.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
