Stacked Chicken Enchiladas

Photo: Jennifer Causey

We skip the time-consuming task of rolling each enchilada in favor of a layered casserole approach. With 29 grams of protein, these enchiladas are a hearty and filling. This family-style meal is great for a weeknight dinner, and you can freeze any leftovers for up to 3 months.

Yields: Serves 4
Active time: 25 minutes
Total time: 40 minutes


calories 348

fat 14.5g

satfat 5.2g

monofat 5.2g

polyfat 1.8g

protein 29g

carbohydrate 28g

fiber 5g

cholesterol 101mg

iron 1mg

sodium 613mg

calcium 329mg

sugars 3g

Est. Added Sugars 0g


1 1/2 teaspoons olive oil

12 ounces skinless, boneless chicken thighs

5/8 teaspoon kosher salt, divided

1/2 cup plain 2% reduced-fat Greek yogurt

1/4 cup chopped green onions, divided

1 medium-size red onion, cut into 1/2-in. slices

1 medium jalapeño

4 garlic cloves

1 1/2 cups canned unsalted crushed tomatoes

1/4 cup unsalted chicken stock (such as Swanson)

1 teaspoon ground cumin

6 (6-in.) corn tortillas, divided

Cooking spray

4 ounces preshredded 2% reduced-fat Mexican-blend cheese (about 1 cup), divided


Preheat oven to 425°F.

Heat oil in a nonstick skillet over medium-high. Add chicken to pan; cook 4 minutes on each side. Remove from pan; cool slightly. Shred chicken; sprinkle with 1/8 teaspoon salt. Combine chicken, yogurt, and 2 tablespoons green onions in a bowl.

Heat a large cast-iron skillet over high. Add red onion and jalapeño; cook 4 minutes, turning occasionally. Add garlic to pan; cook 4 minutes or until vegetables are charred on all sides. Place remaining 1/2 teaspoon salt, jalapeño mixture, tomatoes, stock, and cumin in a blender; blend until smooth.

Place 2 tortillas in the bottom of an 8-inch square baking dish coated with cooking spray, tearing tortillas as needed to fit in a single layer. Spread 1/2 cup tomato mixture over tortillas in dish; top with half of chicken mixture and 1/4 cup shredded cheese. Repeat layers once with 2 tortillas, 1/2 cup tomato mixture, remaining chicken mixture, and 1/4 cup cheese. Top with the remaining 2 tortillas, remaining 3/4 cup tomato mixture, and remaining 1/2 cup cheese. Bake at 425°F for 15 minutes. Top with remaining 2 tablespoons green onions.

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