Creamy Green Chili Chicken Enchilada Stack

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Everything you love about your favorite enchiladas but lightened up and made easy with this fun stack variation!

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Sweet, juicy chicken paired with creamy green chili sauce, tortillas, and cheese – this is a dinner the whole family will love!

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To make, preheat the oven to 350F.

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Mix zucchini and onions with taco seasoning in large bowl.

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Spray air fryer basket and cook in air fryer at 400F for 8-10, or until soft.

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You can also bring a large skillet to medium heat. Spray with cooking spray and add zucchini and onions.

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Season with taco seasoning and salt and cook for 6-7 minutes, or until vegetables are soft and slightly browned.

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Remove from heat and add vegetables to a mixing bowl. Add the chicken and toss to combine.

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Rinse pan (or grab a new one) and make sure it has cooled, then set to the lowest heat.

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Add all the ingredients for the creamy green chili sauce. Stir constantly until cream cheese has melted. Then remove from heat.

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Spray a 13×9 inch dish with cooking spray. Layer 3 tortillas on the bottom of the dish (2 normal and then one cut in half as pictured).

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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.

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Add the creamy green chili sauce then sprinkle evenly with cheese.

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Bake for 10-15 minutes, or until cheese has melted. Enjoy!

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For full recipe, instructions, helpful tips and nutrition swipe up or visit blog!

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