Creamy Green Chili Chicken Enchilada Stack

Course: Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 364kcal

Author: Lauren

Everything you love about your favorite enchiladas but lightened up and made easy with this fun stack variation! This Green Chili Chicken Enchilada Stack is made with sweet, juicy chicken paired with creamy green chili sauce, tortillas, and cheese. Definitely a dinner the whole family will love!

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Ingredients

Enchilada Filling:

2 medium zucchinis (265g) peeled and finely diced
1 medium onion (250g) finely diced
1 Tbsp taco seasoning
1/4 tsp salt
3 cups salsa verde chicken (500g) or other chicken, see notes

Creamy Green Chili Sauce:

1 Tbsp unsalted butter (14g)
3/4 cup nonfat Greek yogurt (170g)
1/2 cup salsa verde (120g)
4 oz. light cream cheese
1 (4-oz.) can diced green chilis

Enchilada Stack:

9 flour tortillas use corn tortillas for gluten-free.
1/2 cup shredded Mexican cheese (56g)

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 9x13-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