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Header for LindySez Green Chili Chicken Enchilada Stack

Green Chile Chicken Enchilada Stack

A stacked enchilada made with left-over chicken, chilies, crisp tortillas, and green enchilada sauce. Easy and delicious.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Casseroles, Main Course, Poultry
Cuisine Tex-Mex
Servings 6 servings
Calories 302 kcal


  • 1 cup finely diced onion preferably a white onion
  • ¼ cup diced jalapeno pepper about 1 large
  • 1 teaspoon chopped garlic about 2 large cloves
  • 4 cups cooked shredded chicken use store bought rotisserie or leftovers from Perfect Simple Roast Chicken Recipe
  • 1 tablespoon chili powder or to taste
  • 1 teaspoon oregano or to taste
  • 1 teaspoon ground cumin or to taste
  • Salt to taste (careful with the salt if using store bought chicken)
  • 1 tablespoon flour
  • ½ cup fire-roasted tomatoes with juice chopped
  • ½ cup low-salt chicken stock
  • 9 6-inch corn tortillas 3 cut into halves
  • Cooking spray
  • 2 cups shredded cheese I used all jack but you could use a combo of jack and cheddar
  • ½ cup crumbled Cotia cheese optional but good
  • 3 roasted poblano peppers seeded and peeled, or canned whole chilies
  • 1 28-ounce can green enchilada sauce (I like La Victoria)
  • Optional
  • Sour cream
  • Diced avocado


  • If using fresh poblano peppers, recommended: Place your oven rack to the top position in your oven and turn on to broil - high. Place the peppers on a sheet of aluminum foil and place in oven. Roast until charred on all sides, turning occasionally. When completely charred, remove to a bowl and cover with the foil, allow to steam for about 15 minutes, then remove the charred skin and seeds. Open the chilies and cut into halves, set aside. If using canned chilies, cut them into halves and dry slightly with paper towels. 
  • Set oven to bake at 375°F:
    While the peppers are cooking, heat a small amount of neutral oil in a large skillet over medium heat - add the onion, jalapeno, and garlic. Saute for about 3 minutes or until the onion is soft. Add the shredded chicken and mix well, then add the spices along with the flour. Stir to combine. Add the tomatoes and chicken stock, stir well and simmer slowly for about 5 minutes or until all the flavors have melded and the sauce is slightly thick.
  • While the chicken mixture simmers, spray both sides of the tortillas with cooking spray and place in the oven to crisp. You want the tortillas to be just shy of being hard - just a bit of bend to them. Set aside.
  • In an 8 x 8 inch casserole, spread some of the enchilada sauce to cover the bottom. Place 2 whole and 2 half tortillas over to cover the bottom. Top with ⅓ of the chicken mixture, ⅓ of the cheeses, and then cover with the poblano (or canned) chilies. Place another layer of tortillas over the top, alternating the sides that get the half tortilla. Put ⅓ of the chicken mixture evenly over, along with ⅓ of the cheese and cover with a layer of sauce. The final layer is tortillas, remaining chicken, top with sauce. (you may not need all the sauce) and finally the remaining cheese. 
  • Bake in a 375°F oven for about 30 minutes or until bubbly and cheese has melted. Allow to rest for 5 minutes, then cut and serve with optional sour cream and diced avocado, if desired.


Serving: 1gCalories: 302kcalCarbohydrates: 36gProtein: 20gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 52mgSodium: 618mgFiber: 5gSugar: 3g
Keyword casserole, chicken enchilada stack
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