Stacked chicken enchiladas

    These enchiladas are stacked like pancakes, not baked in oven. Quick, easy and definitely family friendly!

    1 person made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 900g skinless, boneless chicken breasts - sliced into 2cm pieces
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon chilli powder
    • 550ml enchilada sauce
    • 100g shredded iceberg lettuce
    • 275g grated cheese
    • 12 corn tortillas, or more for layering
    • 1 onion, chopped
    • 120g soured cream (optional)
    • 6 fried eggs (optional)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large pan over medium heat. Add the chicken pieces and cook until browned. Season with cumin and chilli powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
    2. In a separate pan over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
    3. To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the chicken and sauce on top, then add shredded lettuce, grated cheese, onion and soured cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you like. Make additional stacks for each person. Top stacks with a fried egg, if desired.

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