Stacked Chicken Enchiladas
By America's Test KitchenPublished on September 12, 2011
Time
30 minutes
Yield
Serves 6
Ingredients
1 tablespoon vegetable oil 1 onion, chopped fine3 tablespoons chili powder 2 teaspoons ground cumin 2 (8-ounce) cans tomato sauce ¾ cup low-sodium chicken broth ½ teaspoon salt 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces1 ½ cups shredded Mexican cheese blend 2 tablespoons finely chopped fresh cilantro 12 (6-inch) corn tortillas
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.
- Toss chicken, ¼ cup sauce, 1 cup cheese, and cilantro in bowl. Spread ½ cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce, and cheese.
- Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.
Time
30 minutesYield
Serves 6Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
2 teaspoons ground cumin
2 (8-ounce) cans tomato sauce
¾ cup low-sodium chicken broth
½ teaspoon salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1 ½ cups shredded Mexican cheese blend
2 tablespoons finely chopped fresh cilantro
12 (6-inch) corn tortillas
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
2 teaspoons ground cumin
2 (8-ounce) cans tomato sauce
¾ cup low-sodium chicken broth
½ teaspoon salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1 ½ cups shredded Mexican cheese blend
2 tablespoons finely chopped fresh cilantro
12 (6-inch) corn tortillas
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
3 tablespoons chili powder
2 teaspoons ground cumin
2 (8-ounce) cans tomato sauce
¾ cup low-sodium chicken broth
½ teaspoon salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1 ½ cups shredded Mexican cheese blend
2 tablespoons finely chopped fresh cilantro
12 (6-inch) corn tortillas
Why This Recipe Works
While developing our Stacked Chicken Enchiladas recipe, we found precooked, whole rotisserie chickens to be a great time-saving alternative to roasting our own. While assembling our Stacked Chicken Enchiladas, the tortillas straight from the package easily broke or tore. Microwaving them in a stack made them more pliable.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.
- Toss chicken, ¼ cup sauce, 1 cup cheese, and cilantro in bowl. Spread ½ cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce, and cheese.
- Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.
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